Caramelised Onion and Broccoli Tartlets

Delight your guests with these elegant Vegan Broccoli and Onion Tartlets, perfect for any gathering or as a savoury snack. Made with PACK'D Organic Frozen Broccoli, caramelised onions, and a crispy panko-walnut topping, these tartlets are baked to golden perfection in just 35 minutes. The flaky vegan puff pastry and rich flavours make them a standout dish. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months for an easy, reheatable treat.

Makes 11 tartlets

• Prep 5 mins
• Cook 30 mins
• Total 35 mins
• Storage - Tupperware in the fridge for up to 3 days or freezer for 2 months

Ingredients

• 4 tbsp olive oil, plus extra for brushing
• 4 medium onions, very thinly sliced
• 2 garlic cloves, minced
• 300g / 2 cups PACK’D Organic Frozen Broccoli, thawed in boiling water and patted dry with kitchen roll then roughly chopped
• Salt and pepper to taste
• Good pinch of salt and pepper
• 320g pack vegan ready-rolled puff pastry
• 2 tsp dijon
• 30g panko
• 25g / 1/4 cup vegan parmesan, shredded
• 3 tbsp / 35g walnuts, finely chopped
• 2 tsp fresh thyme leaves

Method

Preheat the oven to 180C / 160C fan.

Add 3 tbsp of olive oil to a non-stick pan. Heat on low heat. Add onions and cook for about 15 minutes until caramelised and golden, stirring regularly. Don’t rush this as cooking slowly is what gives the incredible flavour.

Add the garlic, broccoli, salt and pepper, stirring often, for about 4 minutes until soft.

Unroll the pastry. Using a cookie cutter cut 10 inch circles. Grease a muffin tin or use standard muffin silicone moulds. Press into the base and sides to form a tartlet case.

Spread the mustard over the base of each tart cup. Spoon in the onion broccoli mix.

Mix the panko, vegan parmesan, walnuts, thyme and 1 tbsp of olive oil together, and sprinkle this topping evenly over the top of the tartlets. Glaze the pastry edge with olive oil. Bake for 15 - 20 minutes until the pastry is golden brown.