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Grilled Veggie Tarts


Recipe Info

  • Yield : 10
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m


  • 440g Plain Flour
  • Pinch of Fine Salt
  • 190g butter (at room temperature)
  • 3 tablespoons ice cold water
  • 120g cream cheese
  • 50g char-grilled butternut, coarsely chopped
  • 10 sun-dried tomatoes, halved lengthways
  • 25g char-grilled red onion, cut into thin strips
  • 20 small fresh basil leaves


Step 1

Sieve the Plain Flour and Fine Salt together on a plate. Rub the butter into the our with your fingertips and mix well. Gradually add ice-cold water and knead well to make a stiff dough and refrigerate for 15 minutes.

Step 2

Pre-heat the oven to 200°C.

Step 3

Lightly flour the rolling pin and pastry board and keep aside. Knead the dough again, divide it into 10 equal portions.

Step 4

Roll out a portion of the dough into a 10cm diameter circle. Place the circle into a 7 1⁄2cm diameter tart case and press the circle gently around the sides of the tart case. Repeat to make 9 more tarts.

Step 5

Lightly prick all over the tarts with a fork. Arrange the tarts on a baking tray and bake for 10 to 15 minutes.

Step 6

Cool the tart cases and divide the cream cheese among them and top with the butternut, tomatoes, and onion. Top with basil leaves and arrange on a serving platter to serve.

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