Tag Archives: savoury

Rainbow Vegetable Puff Pastry Tart

Vegetarian tarts are some of my favourite savoury bakes to make. It’s very easy to create a delicious vegetarian meal without feeling as if you’re missing the meat using puff pastry. And this Rainbow Vegetable Tart is an easy and delicious vegetarian puff pastry tart that can be ready in just 45 minutes!

There’s no shame in using ready made puff pastry, especially when it’s so readily available, cheap and good quality from many supermarkets. The tart has flaky and delicate buttery puff pastry with a layer of smooth cream cheese and lots of good vegetables which are tasty and texturally all different; the cucumber provides a soft mellow base, the carrots add slight sweetness as well as a tiny amount of crunch, the tomato adds moisture and sweetness as it roasts on the surface and the red onions cook down and become crisp. The tart is finished off with melted brie and gorgonzola.


1 x 375g block of shop bought puff pastry

75g full fat cream cheese

Ground black pepper

20ml lemon juice

Pinch of salt

½ a cucumber, cut into long ribbons using a vegetable peeler, seeds removed

½ a carrot, cut into long ribbons using a vegetable peeler

3 tomatoes, sliced

½ a red onion, sliced thinly

50g brie, cubed

25g gorgonzola, cubed

Beaten egg, to glaze


Preheat the oven to 200˚C. Cut a piece of parchment to fit a square baking tray.

Roll out the puff pastry into a square on a lightly floured surface measuring 23cm by 23cm. Use a knife to lightly score a mark 2cm in from each side.

In a small bowl, beat the cream cheese with the black pepper, salt and lemon juice until it has a spreadable consistency. Spread the cream cheese on top of the puff pastry up to the marked edge.

Arrange the cucumber and carrot ribbons over the pastry so that the cream cheese is concealed, again reaching up to the border. Place 16 tomato slices on the tart in a 4×4 grid as in the picture and scatter over the thinly sliced red onions and the brie and gorgonzola. Finish with a crack of black pepper and brush the top of the puff pastry with egg wash.

Bake the tart for around 25 minutes or until the pastry is well-risen, golden and crisp and cooked all the way through to the base. Leave to cool on the tray for 5 minutes before slicing into 4 pieces and serving hot with a lightly dressed side salad.

Spiced Cauliflower, Chickpea and Potato Salad

Simply Nigella has to be one of my favourite cookbooks in my collection. Nigella Lawson has many books out but this is the first one I have. And this book is just bang on trend with 3 recipes for bundt cakes, multiple recipes containing coconut oil and more than a fair few containing buckwheat flour.

And whilst I guarantee I won’t be making the Black Rice Noodles, I could see myself making the Flourless Peanut Butter Chocolate Chip Cookies or the Nutella Brownies. One of the savoury recipes I have already tried however is the Spiced Cauliflower and Chickpea Salad.

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Now I’m not a fan of pomegranate seeds so I have changed the recipe a lot to suit my taste and budget. I’ve changed the harissa paste to a spiced tomato salsa mixture and I use frozen cauliflower which I partially defrost by soaking in hot water before cooking. This also makes sure it cooks in time. Whilst Nigella serves this on a bed of parsley, I think it is best served in a gem lettuce cup or with some steaming hot fluffy rice. It’s also a great side to any meal.

This recipe is enough for 3 portions but I made this ahead and kept it in plastic containers in the fridge for later in the week. Nigella recommends keeping for only 2 days and this was also the same for me.


600g frozen cauliflower florets

3 tbsp vegetable oil

150g tomato salsa

2 tsp tomato puree

2 tsp sugar

1 tsp smoked paprika

1 tsp dried chilli flakes

2 tsp ground cumin

4 tbsp olive oil

Salt and pepper, to taste

1 x 400g tin of chickpeas, drained

1 x 560g tin of new potatoes, drained and halved

Preheat the oven to 200°C. Line a roasting tin with foil.

Put the cauliflower florets into a heatproof bowl and pour over a litre of hot (but not boiling water) water. Leave to defrost for about 15 minutes. Drain the cauliflower well, shaking off any excess water and pour into the roasting tin with the oil and season with salt and pepper.

Place in the oven for 15 minutes until the cauliflower florets are soft inside (test this with a knife like a potato) and set aside. If they are too large, cut them into the same size as the potatoes.

In a separate bowl, mix together the salsa, tomato puree, sugar, spices and olive oil. Season well. Adding in the cauliflower florets (as well as any liquid in the tin), the drained chickpeas and chopped new potatoes. Toss well so everything is coated – you could do this in the tin if you want to.

Return to the oven for a further 15 minutes until everything is warmed through and cooked and the sauce is slightly charred on the vegetables.