Mediterranean Vegetable Tart

This store requires javascript to be enabled for some features to work correctly.

Cart

How it works
Our Products
Recipes
- Chicken
- Seafood
- Beef, Lamb and Pork
- Vegetarian
- Indian
- South East Asian
- Home Comforts
- Match-Day Bites
- All Recipes
Our Story
- Our Journey
- Food Philosophy
Learn
- Spice Insiders
- Reviews
- FAQ
- Contact us
- Where to buy

Mediterranean Vegetable Tart

SERVES 4-6

15 MINS PREP

COOKS IN 35 MINS

The perfect light summer recipe, this vegetable tart is packed with delicious, deep flavours that complement each other beautifully.

Keep this recipe for later

EMAIL ME A PRINT COPY

Tailored to Taste

A tikka masala vegetable tart isn’t as mad as one might first think. The deep rounded flavours of the tomatoes and the simple spicing of our Original Tikka Masala actually really elevates a simple Mediterranean style tart. The sweetness of the vegetables work so well with the deep flavours of the tomatoes and the crisp perfectly so you keep coming back for more. This recipe is perfect to cook if you are having friends over for lunch or to serve as a side dish at a barbecue, or just if you are craving something particularly delicious for dinner (also tastes amazing the next day for lunch). I like to serve it with a simple green salad - and maybe even a chilled glass or white wine.

Ingredients

1 pack of The Spice Tailor Original Tikka Masala
1 tbsp. olive oil
1 small eggplant, small dice
1 medium capsicum, small dice
1 medium zucchini, sliced into half moons
1 red onion, sliced into thin wedges
25g sundried tomatoes, sliced
1 x 320g pre-rolled puff pastry sheet, if frozen make sure to defrost fully before use.
1 tbsp. of milk, or 1 egg, for glazing.
45g vegetarian parmesan-style hard cheese, grated

Method

Preheat the oven to 200°C/400°F (Fan 220°C/Gas Mark 5).
Begin by prepping your raw vegetables. It is important here to keep the dice quite small, especially for the eggplant as this will help it cook quickly.
Line a baking tray with parchment, and unravel the pastry sheet onto your lined tray. Score a 2.5cm border around the sheet, this will allow the edges to crisp up nicely. Using a fork, prick the centre rectangle evenly all over. Brush the edges with some milk, or egg. Place this into the oven for 10 minutes.
While the pastry cooks, heat the oil in a large pan. Add your vegetables and sauté for 2-3 minutes before adding both sauce pouches from the kit. Bring to a simmer and cook until the eggplant is just soft, around 6-8 minutes. Again this depends on the size of your veg.
Once the 10-minute timer has elapsed, remove the pastry from the oven. The pastry should appear golden around the edges. The middle section may have puffed up, and if this is the case push this back down with the back of a wooden spoon.
Place the cooked vegetables into the centre of the pastry, spreading them across the pastry evenly, avoiding adding too much to the centre of the sheet. Scatter the chopped sundried tomatoes across the surface.
Place the tart back into the oven for a final ten minutes. Scatter over the cheese around 8 minutes in so the cheese melts and browns lightly as the tart finishes cooking.
Leave the tart to sit for at least five minutes before cutting and serving. Serve with a fresh green salad.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Original Tikka Masala
1 tbsp. olive oil
1 small eggplant, small dice
1 medium capsicum, small dice
1 medium zucchini, sliced into half moons
1 red onion, sliced into thin wedges
25g sundried tomatoes, sliced
1 x 320g pre-rolled puff pastry sheet, if frozen make sure to defrost fully before use.
1 tbsp. of milk, or 1 egg, for glazing.
45g vegetarian parmesan-style hard cheese, grated

Method

Preheat the oven to 200°C/400°F (Fan 220°C/Gas Mark 5).
Begin by prepping your raw vegetables. It is important here to keep the dice quite small, especially for the eggplant as this will help it cook quickly.
Line a baking tray with parchment, and unravel the pastry sheet onto your lined tray. Score a 2.5cm border around the sheet, this will allow the edges to crisp up nicely. Using a fork, prick the centre rectangle evenly all over. Brush the edges with some milk, or egg. Place this into the oven for 10 minutes.
While the pastry cooks, heat the oil in a large pan. Add your vegetables and sauté for 2-3 minutes before adding both sauce pouches from the kit. Bring to a simmer and cook until the eggplant is just soft, around 6-8 minutes. Again this depends on the size of your veg.
Once the 10-minute timer has elapsed, remove the pastry from the oven. The pastry should appear golden around the edges. The middle section may have puffed up, and if this is the case push this back down with the back of a wooden spoon.
Place the cooked vegetables into the centre of the pastry, spreading them across the pastry evenly, avoiding adding too much to the centre of the sheet. Scatter the chopped sundried tomatoes across the surface.
Place the tart back into the oven for a final ten minutes. Scatter over the cheese around 8 minutes in so the cheese melts and browns lightly as the tart finishes cooking.
Leave the tart to sit for at least five minutes before cutting and serving. Serve with a fresh green salad.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Original Tikka Masala

Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.

We recommend