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Vegetable Tartlet

Tip: This is a great way to use up leftover, cooked vegetables. There are no rules, simply use whatever you like.
* Puff pastry can be purchased in a ready rolled format or in blocks. If purchasing in block form, use 250g and roll out to 5 or 6 mm thickness before cutting into discs. A pastry cutter or small plate can be used as a guide to do this. Place the discs on to a 20 cm baking tray are refrigerate for 20 minutes before baking. For an even, golden-brown glaze, brush evenly with egg-wash (an egg yolk mixed with a tablespoon of milk). Using the tip of a small, sharp knife, score the pastry in opposite diagonal lines to create a diamond pattern. Refer to the finished picture to get a visual impression.

Vegetable Tartlet

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  • Puff Pastry Discs
  • 4 x 10cm diameter puff pastry discs* (see tip)
  • Tomato Sauce
  • 2 tbsp oil, ideally olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely grated or crushed
  • 400g tin chopped tomatoes
  • ½ tsp dried oregano, basil or mixed herbs
  • ½ tsp caster sugar
  • Vegetables (for example)
  • 1 onion, diced
  • 200g pre-boiled potatoes, diced
  • 100g pre-cooked cauliflower florets
  • 100g peppers, sliced (red, yellow or green)
  • 100g mushrooms, thickly sliced
  • 50g baby spinach
Prep Time


  1. Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 180°C and setting the time to 5 minutes. Select START/STOP to begin.

  2. After 5 minutes, place pastry discs on reversible rack, making sure rack is in the lower position. Place rack inside pot.

  3. Close crisping lid. Select BAKE/ROAST, set temperature to 180°C and set time to 10 minutes. Select START/STOP to begin.

  4. When cooking is complete the pastry discs will be aerated and a golden brown colour. Transfer the discs onto a cooling rack.

  5. Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Add the oil and let it heat for 2 minutes.

  6. Add the onions, followed by the garlic and fry for around 8 minutes until soft and translucent. Stir regularly using a plastic or rubber spoon or spatula.

  7. Add the tomatoes, herbs and sugar and cook for 5 minutes, stirring regularly.

  8. Stir in a splash of water to loosen the sauce, if needed, and season to taste.

  9. For a thicker sauce, leave as it is. For a smoother sauce, as per the one in the picture, blend using a hand-blender or food mixer.

  10. Pour into a jug or saucepan to keep warm.

  11. Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Add the oil and let it heat.

  12. Add the onions and fry for 8 minutes until lightly coloured.

  13. Add the peppers and continue to cook for another 3 minutes, stirring regularly.

  14. Add the potatoes and mushrooms, cook for another two minutes and then add the cauliflower florets for a further 2 minutes, stirring gently to avoid damaging the vegetables.

  15. Finally, add the baby spinach (other leaves could be used, adding a splash of water to loosen the ingredients slightly, if needed, and season to taste.

  16. Place a ladle of tomato sauce into the centre of pre-warmed plates. Place a spoonful of the mixed vegetables in to the centre of the sauce and place a disc of the puff-pastry on top to finish.

Ninja Kitchen

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