Mediterranean vegetable tarts recipe

This amazing Mediterranean vegetable tarts recipe I found at and I love it. To create these golden, flaky tarts, arrange vegies on bought pastry and bake. Top with dressed herbs for a tasty, relaxing Friday meal. It's very easy to prepare it. I hope you like it.

  • 170g (2/3 cup) tomato & sweet basil pasta sauce
  • 3 baby eggplants, trimmed, thinly sliced
  • 1 zucchini, trimmed, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 125g cherry tomatoes, halved
  • Olive oil spray
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons capers, rinsed, drained
  • 1/2 cup fresh continental parsley leaves
  • 1/3 cup small fresh basil leaves
  • 50g baby rocket leaves


  • Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Cut each pastry sheet in half. Place on the prepared trays. Spread each piece with 2 tablespoons pasta sauce, leaving a 2 cm-wide border on all sides.
  • Arrange the eggplant, zucchini, onion and tomato on top. Fold in the edges to create a border. Press to seal. Spray with oil. Bake for 15 minutes or until crisp and golden.
  • Combine the mustard, lemon juice and oil in a bowl. Add the capers, parsley, basil and rocket.Toss to combine. Top the tarts with the herb mixture.