open vegetable tart


  • 1 sweet potato, cubed
  • ½ courgette, cut into medium-thick slices
  • A handful of green beans, trimmed at either end and boiled until al dente (10 – 15 minutes)
  • 1 red pepper, sliced into strips
  • 1 ball of mozzarella, thinly sliced OR roughly 5 slices of ready-sliced mozzarella
  • Dried basil & oregano
  • Dried chili
  • 1 block of puff pastry (JusRol etc)
  • Salt and pepper, to season
  • Olive oil, to drizzle

What makes this tart a light and easy supper is the eschewed pastry lid. Although pies are a delicious comfort food, with flaky pastry and a hot indulgent centre, they require time and effort which cannot often be devoted with regularity. This tart is especially easy, as the pastry is ready made, saving time and producing good results with consistency. Without a pastry lid, the cooking and preparation time of the tart is significantly reduced, meaning that it can be enjoyed as a regular supper, even when pushed for time!

Aside from the time-saving benefits, this tart can be carried across all seasons. This tart looks and tastes like summer – the courgettes, green beans, peppers and sweet potato all provide amazing, bright colours and are light to eat. However, these summery bites can easily be swapped for winter’s favourites: earthier vegetables, such as butternut squash and mushrooms. Similarly, although this version is vegetarian, the tart could easily have additions of shredded chicken, or pork, matching the meat with different vegetables, herbs and spices. Having the basic formulae for this tart means that several dishes are created, as many varieties can be designed according to personal taste. So, edit and enjoy!


  1. Heat the oven to 180 degrees. On a large baking tray, scatter the sweet potato cubes and drizzle with olive oil. Place in the oven, and bake for 20 minutes, or until soft and golden brown. Remove from the oven, and set aside for later with the ready-cooked green beans. Keep the oven heated.
  2. Lightly dust a clean surface with flour, and place the puff pastry block onto this side. Take a medium sized rolling pin, and roll the puff pastry out to the same size as a medium size baking tray.
  3. When the puff pastry is the same size as the baking tray, roll the pastry out an extra centimetre on each edge. Take the baking tray, and lightly grease it with butter. Sprinkle the tray with flour, and shake, allowing the flour to stick to the tray. This makes it non-stick, and will stop the pastry sticking or burning onto the bottom of the tray.
  4. Place the pastry in the baking tray, and fold the extra pastry centimetre inwards, twisting the corners for presentation. This will allow the pastry to puff up fully and give a flaky, buttery edge to the tart.
  5. Take three slices of mozzarella – place one in the middle of the pastry, and the other two in opposite corners of the pastry. Evenly the sweet potato, green beans, red pepper and courgette onto the pastry.
  6. Season the vegetables, adding a sprinkle of chili and the dried herbs. Take the remaining two slices of mozzarella, and place in the remaining corners of the pastry on top of the vegetables. Add a crack of black pepper, and drizzle lightly with olive oil.
  7. Place in the oven, and bake until the mozzarella is golden brown and the pastry is puffed up. This should take around 15 to 20 minutes. Serve with a green salad!

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