Per serving (263g)
Calories 470, Fat 28g, Saturates 6.2g, Carbohydrate 45g, Sugars 5.4g, Fibre 7g, Protein 11g, Salt 1.8g
Preheat the oven to 200°C/400°F/Gas 6. Add 1 tablespoon of the olive oil to a large frying pan, over a high heat, and fry the red pepper, aubergine, onion and courgettes for 5 minutes.
Add the remaining olive oil, chickpeas, tahini, garlic, salt and lemon juice to a blender and blend until smooth. Spread this mixture onto the puff pastry sheet, leaving a 15mm border, and arrange the fried vegetables on top.
Place the tart onto a non-stick baking tray and cook in the oven for 16-18 minutes. Remove from the oven and sprinkle with rocket, to serve.
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