Roast Vegetable Tartlets

  • Yield : 16 mini squares
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 55m

Roast vegetable tartlets for kids are very simple to make and take full advantage of the naturally sweet flavour of roasted veggies. I love vegetarian food, so am often found in the kitchen on a Sunday afternoon figuring out what I can do with the last of the weekly veggies. I try as hard as I can to limit Food Wastage, because I know how much money you can save by using up the last of everything.

Harry and I demolished the first batch of these, I had to make more so Sarah had some to photograph and as you can see even she couldn’t resist a cheeky bite. The roasted veggies just have so much flavour, these would be great in lunch boxes, as a mid-morning snack, even served up when you are asked to “bring-a-plate” or as finger food at your next BBQ.

Nutrition Note:  For a healthier version you could replace the pastry with some squares of pita bread – just reduce the cooking time to around 10 minutes.

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  • 1 tbsp olive oil
  • 1 clove garlic (unpeeled)
  • 1/2 cup of cubed sweet potato
  • 1 zucchini, diced
  • 1/4 red capsicum, cut into strips
  • 1 tbsp no-added salt tomato paste
  • 1 sheet frozen ready-rolled puff pastry OR Pita bread
  • Egg whites from 1 egg, whisked (optional)


Step 1

Preheat the oven to 180°C. Combine garlic, sweet potato, zucchini, and capsicum in a roasting pan. Drizzle over the olive oil (and any extra herbs) and toss to coat. Place in the oven and roast for around 30 minutes or until soft. -

Step 2

Squeeze the garlic out of it's skin, and combine with other veggies. Fork mash or puree with a stick blender until you have desired consistency. Stir through the tomato paste. -

Step 3

To prepare the pastry, cut into four squares then cut each square into four again. Spoon the veggie mixture evenly, into the middle of each square - leaving a .5cm boarder on each square. -

Step 4

Brush the edges with egg white (or water, or butter) and place in the oven for around 25 minutes or until pastry is golden. -

Step 5

Serve hot or cold. Store in an airtight container in the fridge for up to 3 days, re-heat in the oven. -

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Recipe Comments

  1. posted by Ashley on August 1, 2013

    Hi Allie

    Do you make your own puff pastry? I would love to try to make it myself as I cant find it here at the moment.


    • posted by Allie on August 6, 2013

      Hi Ashley, I haven’t made it in a long time, but I should. I just buy the frozen salt-reduced variety. I also try many of my pastry recipes with pita/mountain bread too and they are a great alternative (healthier too). Ax

    • posted by Liz Barrett on May 29, 2016

      If you want to give it a whirl I found this incredibly easy and tasty.

      Good luck!

  2. posted by Jess on August 2, 2013

    These were so yummy, and easy to make! My one year old loved them, and she ate the veggies on top not just the pastry!!!! I made mine with Pumpkin, sweet potato and zucchini! Half the batch I used tomato paste and then the other half I used basil pesto! YUM!!! Thanks for a great recipe!!

    • posted by Allie on August 2, 2013

      Hi Jess, Oh basil pesto – YUM what a great idea 🙂 So glad you liked them, Ax

  3. posted by Joy on August 8, 2013

    Can this be frozen?

    • posted by Allie on August 9, 2013

      Hi Joy, it should be OK? I haven’t tried it myself they always get eaten too quickly. Let me know how you go. Ax

  4. posted by Jaana on October 23, 2013

    Oh yummy! I just made these for lunch. Winner! Thanks so much for recipe. My 9mo loves loves loves them! I did not add any tomato paste as I cant find a low salt one here (in HK!)

  5. posted by Jo on February 20, 2014

    Thanks for this recipe. My fussy 17 month old loves this! It’s a hit with hubby too 🙂


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