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Roasted Mediterranean Vegetable TartsRoasted Mediterranean Vegetable Tarts
Roasted Mediterranean Vegetable TartsRoasted Mediterranean Vegetable Tarts

Roasted Mediterranean Vegetable Tarts Suitable

Roasted red peppers, tomatoes, aubergines and courgettes in an all-butter pastry case, topped with a Regato cheese, pine nut and basil crumb.

£6.50 Serves 2 (290g)
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Tell Me More

  • These are delightful and flavourful.
  • These tarts are not only delicious but also visually appealing.

What to Serve With Roasted Mediterranean Vegetable Tarts:

  • They make a fantastic appetizer or a light lunch.
  • Pair your tarts with a crisp, refreshing green salad.
  • Or try it with couscous.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)781 1,132
Energy (cal)187 271
Protein (g)4.4 6.4
Carbohydrate (g)17.7 25.7
of which: sugars (g)4 5.8
Fat (g)10.5 15.2
of which are saturates (g)5.2 7.5
Fibre (g)2.3 3.3
Sodium (g)0.31 0.45
Salt (g)0.775 1.125

Please Note: The details above are correct as of 15 May 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).

Shortcrust Pastry (26%) (Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salted Butter [Milk], Water, Salt), Chopped Tomatoes (19%) (Tomato Juice), Aubergine (10%), Courgette (8%), Red Pepper (8%), Italian Style Cheese [Milk] (4%), Carrot, Onions, Celery, White Bread (3%) (Wheat Flour (With Added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Salt, Soya Flour, Fermented Wheat Flour, Emulsifiers: Mono- And Diglycerides Of Fatty Acids, Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids, Sodium Stearoyl-2-Lactylate, Vegetable Fat (Rapeseed, Palm), Flour Treatment Agent: Ascorbic Acid), Tomato Puree, Water, Basil, Cornflour, Pine Nuts, Rapeseed Oil, Mediterranean Vegetable Stock (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato, Tomato Puree, Salt, Sugar, Maltodextrin, Sun-dried Tomato Paste: (Sundried Tomato, Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring), Sugar, Garlic, Salt, Black Pepper, Oregano.

Please Note: The details above are correct as of 15 May 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove the tarts from the outer box but leave in the foil cases. Place onto a baking tray and cook in the top of the oven.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.
50 mins
Ensure piping hot. Allow to rest for 5 mins. Carefully remove the tarts from the foil cases before serving.

Defrost Instructions:

Not suitable to cook from defrosted.

Please Note: The details above are correct as of 15 May 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Soya, Celery

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 15 May 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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