Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella

1 portion homemade puff pastry 
300g black olive tapenade
1 zucchini, sliced
1/2 butternut squash, thinly sliced
1 small aubergine, sliced
2-3 large tomatoes, sliced
200g buffalo mozzarella, sliced
couple of glugs of olive oil
thyme, chopped
rosemary, chopped
oregano, chopped
sea salt and crushed pepper


  1. Preheat the oven to approx. 180 degrees C. 

  2. Toss zucchini, butternut squash, aubergine slices in a large bowl and mix with the herbs and a few glugs of olive oil. Spread out on a baking tray and roast the vegetables lightly for about 10 minutes. They should not be soft and just lightly roasted to allow the flavors to come together and intermingle.

  3. Brush 6 tart forms with some olive oil and line each with the puff pastry dough. Spread the each tart with the tapenade and then layer roasted vegetables over the tapenade. Lay out the fresh slices of tomato in between the roasted vegetables and finally place a few of the buffalo mozzarella slices.

  4. Bake the tarts in the oven for approx. 20 minutes or until the puff pastry is puffy and light golden. Remove and sprinkle with coarse sea salt and fresh cracked pepper.

The Food Guide Tips:
- Make your own homemade puff pastry
- Selecting and storing tomatoes
- Healthy zucchini