Preheat the oven to 200˚C. Take your puff pastry from the fridge. Roll it on a heavily floured surface until it’s approx. 2cm thick. Cut into a rough circle using your tart case or ring.

This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt ...

This simple vegan tart is topped with roasted beetroot and ... Place it, still on its paper, onto a baking tray. (If you buy puff pastry that isn't ready rolled, you can always roll it into ...

From protein-packed options to cheesy, nostalgic bites, here are some of the best plant-based puffs to add to your snack ...

If you eat Vegan and gluten free this dessert is for ... Mix until it's all well combined. Unroll the puff pastry sheet and ...

This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling. Puff pastry is ... this party-ready tart packs the rich ...

cheese and puff pastry and watch it disappear! Cooking with spring vegetables is a lot more fun when you make something as delicious as this asparagus tart with shiitake mushrooms. The form can be ...

First of all, tarts can be quick and simple ... Turn it into a vegan dish if you want by using puff pastry made with vegetable oil instead of butter and vegetarian Parmesan for grating.

Sprinkle with the confectioners’ sugar. To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells ...

Transfer the pastry to a rack to cool. 5. Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the ...