Mains, Sides, Starters, Vegetarian

Vegetable Tartlet

Cooking method:

Ninja Foodi
  • Prep Time: 15 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people

Vegetable Tartlet

Tip: This is a great way to use up leftover, cooked vegetables. There are no rules, simply use whatever you like.

* Puff pastry can be purchased in a ready rolled format or in blocks. If purchasing in block form, use 250g and roll out to 5 or 6 mm thickness before cutting into discs. A pastry cutter or small plate can be used as a guide to do this. Place the discs on to a 20 cm baking tray are refrigerate for 20 minutes before baking. For an even, golden-brown glaze, brush evenly with egg-wash (an egg yolk mixed with a tablespoon of milk). Using the tip of a small, sharp knife, score the pastry in opposite diagonal lines to create a diamond pattern. Refer to the finished picture to get a visual impression.


Puff Pastry Discs

  • 4 10cm diameter puff pastry discs* (see tip) 

Tomato Sauce

  • 2 tbsp oil, ideally olive oil
  • onion, finely chopped
  • 1 garlic clove, finely grated or crushed
  • 400g tin chopped tomatoes
  • 1/2 tsp dried oregano, basil or mixed herbs
  • 1/2 tsp caster sugar

Vegetables (for example)

  • 1 onion, diced
  • 200g pre-boiled potatoes, diced
  • 100g pre-cooked cauliflower florets
  • 100g peppers, sliced (red, yellow or green)
  • 100g mushrooms, thickly sliced
  • 50g baby spinach

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    To make the pastry discs close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 180°C and setting the time to 5 minutes. Select START/STOP to begin.   

  • Step 2

    After 5 minutes, place pastry discs on reversible rack, making sure rack is in the lower position. Place rack inside pot.   

  • Step 3

    Close crisping lid. Select BAKE/ROAST, set temperature to 180°C and set time to 10 minutes. Select START/STOP to begin. 

  • Step 4

    When cooking is complete the pastry discs will be aerated and a golden brown colour. Transfer the discs onto a cooling rack. 

  • Step 5

    To make the tomato sauce select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Add the oil and let it heat for 2 minutes. 

  • Step 6

    Add the onions, followed by the garlic and fry for around 8 minutes until soft and translucent. Stir regularly using a plastic or rubber spoon or spatula.  

  • Step 7

    Add the tomatoes, herbs and sugar and cook for 5 minutes, stirring regularly. 

  • Step 8

    Stir in a splash of water to loosen the sauce, if needed, and season to taste. 

  • Step 9

    For a thicker sauce, leave as it is. For a smoother sauce, as per the one in the picture, blend using a hand-blender or food mixer. 

  • Step 10

    Pour into a jug or saucepan to keep warm 

  • Step 11

    To heat the vegetables select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Add the oil and let it heat.

  • Step 12

    Add the onions and fry for 8 minutes until lightly coloured.

  • Step 13
  • Step 14

    Add the peppers and continue to cook for another 3 minutes, stirring regularly.

  • Step 15

    Add the potatoes and mushrooms, cook for another two minutes and then add the cauliflower florets for a further 2 minutes, stirring gently to avoid damaging the vegetables. 

  • Step 16

    Finally, add the baby spinach (other leaves could be used, adding a splash of water to loosen the ingredients slightly, if needed, and season to taste.