The most wonderful time of the year is upon us this December.

This Holiday, skip the crowd and take the chance to busk in the comforts of your homes with this recipe by Dean Brettschneider of Baker & Cook. You can choose to follow through with the recipe listed, or spruce things up a little by adding your favourite ingredients. This year, it’s all about breaking the rules a little and having festive fun of your own.

Oven Roasted Vegetable Tarts

Serve up these golden morsels over a casual lunch or as quick appetizers to start the Holiday feast with a bang. All you are lacking now is a glass of wine to kickstart a bedazzling night.


Product featured: Evans Charger S$34.50 | Uptown 5-piece Place-setting S$44.95



  • ½ quantity of puff pastry

  • 3 cups basil pesto

  • 200g butternut pumpkin, peeled and cut into 2cm cubes

  • 2 carrots, peeled and cut into matchsticks

  • Olive oil

  • 2 tablespoons of salt

  • 2 tablespoons ground black pepper

  • 1 small eggplant, cut into 1-cm thick rings

  • 1 red capsicum, cored and cut into quarters

  • 8 asparagus spears, bottomed trimmed

  • 5 button mushrooms, cut into halves

  • 1 cup egg wash

  • 50g feta cheese


  1. Preheat oven to 220 degree celsius. Toss pumpkins and carrots with a drizzle of olive oil, then season with salt and pepper. Place on an All-Clad Stainless Steel Saucepan (S$339.95) and roast until just tender. Remove and set aside. Keep oven heated.

  2. Toss eggplant and capsicums with a drizzle of olive oil, then season with salt and pepper. Using the Contemp Nonstick Square Griddle (S$109.95) over high heat, char eggplant and capsicums. Remove and set aside.

  3. Bring another saucepan of water to boil over high heat. Blanch asparagus for 3-4 minutes, then place into a bowl of iced water. Once asparagus is cold, drain and pat dry with paper towel. Reheat griddle pan and char asparagus. Remove and set aside.

  4. Prepare egg wash, set aside.

  5. On a lightly floured Non-Stick Baking Sheet (S$62.95) that comes in a set of 3, roll out puff pastry into a 20 x 25cm sheet. Cut pastry into four even rectangles, each approximately 10 x 12cm. Using a small knife, make a light insertion 1-cm in from the edge of each pastry rectangle to form a border. Brush the border with egg wash.

  6. Using the back of a small knife, make small insertions at an angle around the edge of each pastry rectangle to form a decorative pattern. Using a fork, prick the base of the inner pastry rectangle. Place on another baking sheet.

  7. Place 1 Tsp basil pesto into the centre of each pastry rectangle. Divide prepared vegetables, except asparagus, equally among pastry rectangles. Keeping within the border, place the baking sheet on the middle shell of the oven and make for 20-25 minutes.

  8. Remove from oven. Top with warm asparagus and feta cheese. Serve warm.

Recipe from Baker & Cook. Cookbook available at all Baker & Cook stores and online at