Gluten-Free Recipe: Vegetable Tarts

Gluten-free Vegetable Tarts

This is a nice, light lunch or snack for 2-3 people. It's very quick and easy to prepare.

Ingredients:
1 sheet frozen gluten-free puff pastry
1 large ripe tomato -finely sliced
1 large mushroom - finely sliced
1/2 onion - finely sliced
1 tablespoon sliced black olives
4-6 large whole basil leaves
25g feta cheese, finely diced. (I used herbed feta, but regular is just as good.)
coarsely ground black pepper
olive or canola oil cooking spray.

Gluten-free Vegetable Tarts

Method:

1. Defrost pastry according to packet directions.
2. Preheat oven to 220 deg C.
3. Line a baking tray with non-stick baking paper.
4. Cut pastry into four squares or six rectangles.
5. Arrange sliced vegetables, basil, cheese and olives over each slice - leaving a crust around the edge.
6. Spray lightly with oil. Sprinkle liberally with the pepper.
7. Bake for about 10 minutes until lightly golden brown.

(Note: the gluten-free puff pastry does not rise as much as regular puff pastry does.)