Colourful Vegetable Pastry Bake

This colourful vegetable bake and its side dishes are packed with goodness.  Any leftover bake can be used for packed lunches later in the week.  Lil’ L says it’s ‘deeeelicious’ 🙂

Serves 4
Preparation time: 10 minutes
Cooking time: 15-20 minutes

500 g / 17½oz puff pastry (I use the Jus Rol ready-made puff pastry, available in all major supermarkets)
4 tbsp tomato puree and/or creamy cashew nut and tofu spread
2 tbsp pesto
1 red pepper, sliced
1 yellow pepper, sliced
1 courgette, sliced
1-2 handfuls black olives
1 handful pinenuts
1 handful sliced almonds

N.B. For children that aren’t keen on chunky vegetables, try whizzing them in a food processor or mini chopper to make them super fine.  Lil’ L much prefers his peppers prepared this way.


  1. Preheat the oven to 200C / 400F / Gas 6.
  2. Roll the puff pastry into a rectangle approximately 30cm x 20cm (12” x 8”).  Divide into 4 individual rectangles, each roughly 15cm x 10cm (6” x 4”).
  3. Using a knife, spread on the base (tomato puree / creamy cashew nut tofu spread) and pesto.
  4. Sprinkle on the vegetables and nuts, leaving a small border of pastry.
  5. Drizzle with olive oil and cook for 15-20 minutes, until the edges of the pastry square are golden.
  6. We like to serve this with a portion of crispy kale and tomato, basil and walnut oil salad.

One response to “Colourful Vegetable Pastry Bake

  1. what a delicious way to serve all of those lovely vegetables!!

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