This is almost what happened today. My Boyfriends Mum provided me with the freshest and tastiest array of vegetables from her garden last night when we went out for dinner. I knew I wanted to use these tonight but at first couldn't think of a way to use them up. I found some puff pasty in the fridge and came up with a plain old vegetable tart. What a better way to taste all those veggies. I wanted to make it really simple and just make the veggies the main event.
Obviously you can use what ever vegetables you want but I used:
I used some vegan puff pastry (borgs) and made a score with a butter knife about 2cm from the edge around the whole perimeter of the pastry. This will make the outside rise. Then I layered on the thinly sliced vegetables, avoiding going beyond that score line. Finished it with some good quality olive oil, a grated clove of garlic and pink salt. Bake it in a moderate oven for about 25 minutes.
If the tart seems to be soggy in the middle but browning on the outside too quickly you can place the tart on a cooling rack and return to the oven so the base can cook through.
Once cooled Top it with some soy cream cheese and a handful of fresh basil!