Roasted Vegetable & Mozzarella Tartlets

Name: Roasted Vegetable & Mozzarella Tartlets
Prep time: PTPREP.TIME15-20MUTES
Total time: PTCOOKINGTIME45MUTES
Yield: Pre-heat 190 °C | Makes 3-4
Ingredients: 200g rolled oats; 1 teaspoon dried mixed herbs; ½ teaspoon dried oregano; Salt and black pepper, to season; 2 tablespoons rapeseed or olive oil; 150ml unsweetened almond or soya milk; 1 tablespoon rapeseed or olive oil; 1 small aubergine, thickly sliced; 1 small courgette, sliced; 3-4 large tomatoes, sliced; 2 teaspoons dried mixed herbs; ½ teaspoon paprika; Salt and black pepper, to season; 3 tablespoons tomato puree or passata; 50g Bute Island Grated Mozzarella Style Sheese; Fresh basil leaves, chopped

Prep

Prep. time 15 - 20minutes
Total

Cooking time 45 minutes
Serving

Pre-heat 190 °C | Makes 3-4

Roasted Vegetable & Mozzarella Tartlets

Let's get cooking

These delicious savoury tartlets are a great vegan snack and yet another example of how our grated Mozzarella style Sheese can be useful in cooking. Enjoy!

Ingredients

For the pastry

200g rolled oats
1 teaspoon dried mixed herbs
½ teaspoon dried oregano
Salt and black pepper, to season
2 tablespoons rapeseed or olive oil
150ml unsweetened almond or soya milk

For the roasted vegetables

1 tablespoon rapeseed or olive oil
1 small aubergine, thickly sliced
1 small courgette, sliced
3-4 large tomatoes, sliced
2 teaspoons dried mixed herbs
½ teaspoon paprika
Salt and black pepper, to season

To finish

3 tablespoons tomato puree or passata
50g Bute Island Grated Mozzarella Style Sheese
Fresh basil leaves, chopped

Directions

Preheat the oven to 190 degrees C.
First make the pastry - Place the oats in a blender or food processor and whizz up to form a flour. Tip into a bowl and mix with the herbs and seasoning. Pour in the oil and choice of milk and mix together to form a dough. Divide this between 3-4 mini tartlet tins and use your hands to push the pastry evenly up the sides and to cover the base. Prick the base of each one with a fork then bake in the oven for 15 minutes until starting to turn golden.
Prepare your vegetables and toss in the oil, paprika, herbs and seasoning in a roasting tin. Bake for 15-20 minutes until softened and nicely roasted.
Now spread 1 tablespoon of tomato puree or passata on the base of each baked pastry case, top with a selection of the roasted vegetables, then scatter over some Sheese over each. Return to the oven for 5-10 minutes until golden.
Remove from the oven, scatter over the basil leaves - then enjoy either hot or cold!
Keep any remaining tartlets in the fridge for up to 2 days - either reheat in the oven or eat chilled.

You will need

THESE SHEESE PRODUCTS

Grated Mozzarella Style

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