Tasty, dainty and quick to prepare, these little tarts make an ideal starter – or you can serve them as party food. Perfect for National Vegetarian Week!

Preparation Time: 15min
Cooking Time: 20min
Serves: 4 as a starter (makes 8 filo tarts)

1. Preheat the oven to 180ºC fan.
2. Chop the cauliflower into florets and dice the leek. Add to a baking tray, coat in the spices, salt and oil then pop in the oven for 15min.
3. For the cheese sauce: Add the ingredients to a pot and stir on a low heat until a thick sauce forms.
4. Slice the filo pastry sheets in half, then half again. Grease a muffin tray to fit 8 pastry tarts.
5. Once the cauliflower and leeks have roasted, turn the oven up to 200ºC. Add the veg to the pot holding the cheesy sauce and stir until coated.
6. Add around 4 squares of pastry sheets to each muffin tray, coating each one with a brush of the melted vegan butter, once four layers are in add the curried cauliflower mix until it’s just level with the top.
7. Pop back in the oven for 20-23min, or until the pastry is golden (your oven may differ).
8. Serve up with cranberry sauce and enjoy.

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