Grilled Veggie Puff Pastry Tart
Updated: Apr 27
1 pack store bought square puff pastry
1 cup zucchini, chopped
1 cup broccoli, chopped
1 cup carrot, chopped
1 cup green, red, yellow capsicum, chopped
4-5 pieces baby corn, chopped
4-5 pieces button mushroom, chopped
4-5 pieces cherry tomatoes, cut in halves
1/2 cup tofu/paneer, cut into long pieces
3 tablespoons olive oil
Salt to taste
1/2 teaspoon pepper powder
1/2 teaspoon chili powder
1 tablespoon mixed herbs
1/4 teaspoon chili flakes
1 teaspoon eggless mayonnaise
2 tablespoons milk, for brushing the sides of the tart.
1/2 cup mozzarella cheese
In a pan, add 1 tablespoon olive oil.
Add tofu/paneer and pan fry it on each side until golden brown.
Remove in a bowl and in the same pan add 1 tablespoon olive oil again.
Add carrots, broccoli and baby-corn, sauté them for few minutes.
Now add all the remaining veggies and salt, pepper powder, chili powder, mixed herbs, chili flakes and mayonnaise, and mix it well.
Let it cook until the veggies are semi soft.
Now sprinkle/brush some olive oil on the grill machine and grill all the veggies.
Preheat the oven at 200 degree C.
With the help of brush, apply oil in an oven tray.
Place pastry sheets on it and gently cut a small square shape using a knife (do not cut all the way through the pastry), create a border kind as shown in the picture.
Now put the grilled veggies into that square shape.
Top it with cheese.
Brush the pastry edges with some milk.
Bake it in the oven at 180 degree C until the pastry is golden brown or as mentioned on the packet.
Serve with ketchup or any type of sauce.