This Baby Pumpkin Tarts recipe is made in 3 different variations: with pesto, pizza style sauce, and with tofu ricotta. It is a super quick recipe that can be modified to whatever you have or prefer, and is great served hot or cold, making it a handy snack for lunch for lunchboxes.
Baby Pumpkin Tarts
Ingredients
- 1/2-1 cup of cooked pumpkin, finely diced (this could be leftovers, we quickly diced and cooked it in a pan with some onion)
- 1/2 a small red onion, cooked (dice small for under 12 months)
- Pizza sauce: 3 Tbsp of tomato paste wit 1 tsp of italian herbs
- 3 Tbsp of tofu ricotta
- 3 Tbsp of pesto of choice (we used a homemade broccoli one)
- 1 sheet of puff pastry (lightly thawed)
Instructions
- Preheat the oven to 180c/350f.
- Slice the puff pastry into 9 squares and transfer them to a baking sheet, leaving a little space between each of them.
- Spread 1 Tbsp of your sauce on each square, leaving a little space near the edges.
- Evenly spread the pumpkin and onion on top of the sauces (you could add some vegan cheese if you liked here).
- Cook in the oven for 18-20 minutes until lightly golden around the edges.
- Allow to cool slightly before serving either whole, in strips, or in triangles.
Notes
Store leftovers in the fridge for 3 days or freeze for up to 2 months. Reheat in the oven for 5 minutes or in an airfryer for 2-3 minutes until hot.
Did you make this recipe?
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