Savoury Puff Pastry Vegetable Tart Recipe - No Egg
Table of Contents
Puff Pastry Vegetable Tart
A veggie puff pastry vegetable tart is a delicious recipe option for baby-led weaning (BLW) and the whole family including those fussy eaters, due to its soft texture and flavours.
The flaky pastry provides a crunchy exterior that little hands can grab easily, while the range of soft, cooked vegetables within offers a variety of flavours and nutrients essential for growing infants.
By incorporating colourful vegetables, such as carrots, and broccoli, the tart not only encourages exploration of different tastes but also promotes visual appeal, making mealtime enjoyable. You do not need to know 50 names of vegetables to be able to add a few veggies to a veggie tart, luckily!
Also the tart can be served warm or at room temperature, making it a convenient choice for busy parents and providing a wholesome, homemade meal that supports the principles of BLW.
Vegetarian Puff Pastry
Most puff pastry is vegan and dairy-free, making it an excellent choice for vegan baby-led weaning (BLW). The primary ingredients typically include flour, water, and vegetable oils, which provide a light and flaky texture without the need for animal products.
However, it is always essential to read the ingredients list to confirm that no butter or dairy have been added t the veggie puff pastry, as some brands may use them. By opting for plant-based puff pastry, parents can easily incorporate nutritious fillings while ensuring that their baby-friendly meals are aligned with a vegan lifestyle.
Ingredient information
Puff pastry - I have used a ready rolled puff pastry for ease and speed. Most puff pastries are vegan/dairy free too! Check the label.
Red onion - You could leave this out, or you could grate the onion if you are worried about a choking hazard, or use onion granules.
Grated carrot - I have used grated carrot as it is a great way to add in a veg that can be disguised!
Broccoli floret - I have used broccoli florets but you could use any green veg such as peas, kale or runner beans.
Cherry tomatoes - I have used orange cherry tomatoes! If you know you know! They are so delicious, you could of course use regular tomato slices too. Cut into quarters from 6 months old.
Tomato puree - This is a great base and speedy base to the tart. You could use a homemade pesto too if you prefer if you did not want a tomato base or you could even use cream cheese mixed with a little oregano for a cheesy base.
Smoked paprika - You could use paprika or a sweet paprika instead. We love the smokiness of smoked paprika.
Garlic granules - I have used garlic granules, but you could use 1 clove of grated or crushed fresh garlic. I have used the granules for speed.
Grated mozzarella - I have used a little grated mozzarella, you could use cheddar cheese or you could leave this step out, or you could use a vegan grated cheese to make the recipe dairy free/vegan.
Olive oil - I have used olive oil to coat the outside of the pastry, but you could use an egg wash or milk wash too, whatever you prefer.
Serving suggestion
The tart would be great served on its own as a stand alone veggie lunch option. You could serve with a fried egg or a few butter beans for added protein, Or keep it tasty and serve with sweet potato fries.
Feel free to customise the tart to suit your baby/kids favourites. You could add shredded chicken to make the tart suitable for meat eaters or even add tuna for a fish option.
Other recipes you may like: Puff pastry pinwheels, Apple turnovers or Vegan sausage rolls.
Storage instructions
The tart can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the tart, you will need to make sure that the tart has cooled down before transferring to either a freezer bag or airtight container. Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the tart, leave in the fridge overnight and make sure that it is fully defrosted, before re-heating.
To reheat, place the tart in an oven proof dish and reheat 180C/350F for 5 minutes. It can be eaten at room temperature.
Once the tart has been defrosted you will not be able to reheat or refreeze.
Equipment used to help with this recipe
Baking sheet - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Savoury Puff Pastry Vegetable Tart Recipe - No Egg
Savoury Puff Pastry Vegetable Tart Recipe - No Egg
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F.
- Unroll the puff pastry sheet onto a baking tray, and leave the sheet of puff pastry on the parchment paper that it comes with.
- Using a sharp knife score a frame around the pastry, this will be the crust to the tart.
- Spread the tomato puree within the scored edges of the pastry until evenly distributed.
- Sprinkle over the paprika and garlic, followed by the carrot, broccoli and tomatoes.
- Sprinkle over the mozzarella cheese.
- Using your fingers or a pastry brush, spread the olive oil around the edges, the crust edges.
- Pop into your preheated oven for 20 minutes until golden brown.
Notes
If you check the ingredients list on the pastry, most pastry is vegan/dairy free.
To make the recipe dairy free, check the pastry you are using, and use a dairy free cheese or you can just leave the cheese out.
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