Recipe: rustic vegetable tartlets

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Preparation time: 20 mins

Cooking time: 40 mins

Serves: 6


  • 2 tablespoons olive oil
  • 600g sweet potato, cubed
  • 1 medium beetroot, cubed
  • 1/2 bulb garlic
  • 1 onion, thinly sliced
  • 1 bunch asparagus, roughly chopped
  • 1/2 cup cooked chickpeas
  • 5 kale florets
  • 1 1/2 sheets puff pastry
  • 1 tablespoon So Good™ Almond Milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Cajun seasoning


  1. Brush or spray sweet potato, beetroot, onion, asparagus, chickpeas and kale with oil.
  2. Place sweet potato, beetroot and garlic bulb on one tray. Arrange onion, asparagus, chickpeas and kale on a second tray.
  3. Bake in a hot oven at 200°C for 15 minutes, then remove second tray. Turn vegetables on first tray and bake a further 10–15 minutes to finish cooking sweet potato, beetroot and garlic.
  4. Cut puff pastry into six even squares and arrange on lined trays. Score a 1cm edge on pastry with a knife or fork. Prick inside pastry with a fork.
  5. Bake pastry in oven for 10 minutes.
  6. Mash together the sweet potato, garlic (squeezed out of bulb) and almond milk. Stir through rest of vegetables (except kale), salt, thyme and Cajun seasoning. Fold through kale.
  7. Divide mixture between the six pastry squares. Return to oven and bake for a further 10 minutes or until heated through and golden.

PER SERVE: Energy 1263 kJ / 301Cal; Protein 6.4g; Fat 14g; Saturated fat 5g; Carbohydrate 33g; Sugars 9g; Sodium 466mg; Potassium 455mg; Calcium 55mg; Iron 1.4mg.


Arrange each vegetable in a line and keep an eye on the roasting vegetables as they will all vary in their cooking time and you can remove them as they are cooked.

A bulb of garlic is the whole head of the garlic. A bulb is made up of segments of cloves. Roasting the bulb of garlic results in a milder sweeter garlic flavour.

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