veggie tarts

ingredients:

-1 block puff pastry (pepperidge farm is accidentally vegan)

-1 zucchini- sliced

-1 yellow bell pepper- sliced

-1 red bell pepper-sliced

-1 red onion- sliced

-tomato paste as needed

-pepper for seasoning

directions:

-thaw puff pastry if it’s frozen, it should be able to unfold easily

-preheat oven to 220c/425f

-arrange sliced veggies evenly on an oven tray and bake for 8-10 min

-while baking, roll puff pastry out thin and quarter into equal boxes.

-score (scratch w knife, don’t cut all the way through) a border (3/4 in. or so) along the insides of the corners

-spread tomato paste evenly within the boundaries of the scoring

-pile veggies on top, try to get each veggie equally on everything

-take the border of pastry, fold two opposite sides (edges) down

-fold in the corners of the remaining two sides, then fold the entire edge over. try to press down the corners where the two pieces of pastry meet so they don’t puff up like mine did (👁 :lips: 👁)

-bake for 15-20 minutes until the pastry is golden, check it often and be careful not to let it burn

they’re so good :flushed: :flushed: it’s like fancy pizza but that makes it sound so bAsic.

260 cal each