They are best eaten while still warm but they taste fine cold, too.
What you will need:
Sheets of frozen puff pastry. (We used Pampas, which is free of animal ingredients, but just check ingredients list for other brands. There IS gluten free puff pasty available to buy and use but I have found that it just does not puff properly so I use the regular kind.)
Toppings of your choice - sliced black olives, mushrooms, cherry tomatoes, thinly sliced red onion, asparagus, broccoli etc.
Small amount of soy milk for brushing.
Cheezy sauce - this is a stock standard white sauce recipe off the back of a cornflour packet, with a sprinkling of nutmeg, salt and nutritional yeast added, to taste.
Preheat oven to 180 degrees Celsius.
While the pastry sheets are still frozen, score with a knife, crossways to make 4 squares to a sheet. Snap the sheets and place on a baking tray.
When they are slightly more thawed, score them again about 1cm from each edge, along all four sides of each square.
Arrange your toppings on the inside of the scored lines and then top with a dollop of cheezy sauce.
Glaze the edges of the tarts with soy milk, using a pastry brush.
Pop into the oven and bake for about 20-25 minutes or until the exposed pastry edges have browned nicely.
Leave to stand for a few minutes before serving, as it helps to firm up the sauce a bit.