Food For Fussy Eaters: Roast Veggie Tartlets

"An irresistible way to serve veggies to kids!"

October 10 2019

WATCH: Allie Gaunt prepares the most simple and delicious Roast Vegetable Tarlets!

Allie Gaunt from One Handed Cooks is back for our very special segment: Food For Fussy Eaters.

We all know how difficult it can be to get your little ones to eat vegetables... but there is a magical recipe we can guarantee your kids will LOVE. Roast Veggie Tartlets.

These are really yummy and a different way to get veggies into kids. Many kids love pastry so this is a very kid-friendly way to serve them. Roast the veggies, then mash them and pop them into the pastry squares and bake. Simple as that!

STEP ONE: Preheat the oven to 180°C.

Combine garlic, sweet potato, zucchini, and capsicum in a roasting pan. Drizzle over the olive oil (and any extra herbs) and toss to coat. Place in the oven and roast for around 30 minutes or until soft. 


Squeeze the garlic out of its skin, and combine with other veggies.

Fork mash or puree with a stick blender until you have desired consistency. Stir through the tomato paste. 

You want to leave a little bit of texture in the mix!

STEP THREE: Preparing your pastry!

To prepare the pastry, cut into four squares then cut each square into four again. Spoon the veggie mixture evenly, into the middle of each square - leaving a .5cm boarder on each square.

STEP FOUR: Brush the edges with egg white (or water, or butter) and place in the oven for around 25 minutes or until pastry is golden. -


STEP FIVE: You only need one teaspoon amount of your roasted, processed vegetable mix placed into the middle of each pastry square.

STEP SIX: Leave the vegetable tartlets in the oven for around 25 minutes... or until the pastry is golden!

Serve hot or cold. Store in an airtight container in the fridge for up to 3 days, re-heat in the oven.

"An irresistible way to serve veggies to kids!"


  • 1 tbsp olive oil
  • 1 clove garlic (unpeeled)
  • 1/2 cup of cubed sweet potato
  • 1 zucchini, diced
  • 1/4 red capsicum, cut into strips
  • 1 tbsp no-added salt tomato paste
  • 1 sheet frozen ready-rolled puff pastry OR Pita bread
  • Egg whites from 1 egg, whisked (optional)


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