Veggie Tartlets

This is the perfect appetizer for your next get together. I made these on Christmas Eve and they were a hit!

2 tablespoons olive oil
3 cloves garlic; minced
1 large bell pepper (any color; preferably orange or yellow to add more color), sliced
3 small zucchini, sliced
½ large red onion, sliced
2 cups eggplant, chopped
1 teaspoon salt
2 tablespoons dry white wine
2 teaspoons maple syrup
2 cups kale
⅓ cup nutritional yeast
1 teaspoon red pepper flakes
1 cup walnuts, finely chopped
1 package puff pastry dough,  (I used Pepperidge Farms Puff Pastry sheets, pic below)


1. Preheat over to 400 degrees fahrenheit

2. In a large skillet over medium heat, heat olive oil. Add bell peppers and cook until tender, about 4 minutes
3. Add zucchini, onion and eggplant and cook for about 2 minutes stirring continuously. Add the salt, wine, maple syrup and continue cooking about 3 minutes until the liquid has evaporated.
4. Add the kale and cook about 2 minutes until wilted, then add nutritional yeast, red pepper flakes and walnuts and stir until evenly distributed; remove from heat
5.  On a flat, lightly floured surface, spread out the pastry dough, cut the dough into 9 evenly sized pieces (see photo below).
6. On each piece, place about ⅓- ½ cup of the veggie mix. Pinch the corners together at both ends to make little boat-like structures (see photo below)
7.  Place the pastries on a large baking sheet and bake for about 15 minutes or until the pastry dough is golden brown. Remove from oven and let cool on a wire rack for 10 minutes before serving.