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> Roasted Vegetable Tarts
Roasted Vegetable Tarts
Recipe By:
Everyday Delicious Kitchen
everydaydelicious.com.au
[1]
Prep Time:
15 min
Cook Time:
1 hour min
Serves:
6
If preferred, substitute with your favourite vegetables or with what is in season.
Ingredients
500g pumpkin, peeled and cut into small chunks
350g baby beetroot, quartered
Spray olive oil
1 leek, halved lengthways and cut into small chunks
1 large (28cm) sheets frozen shortcrust pastry, thawed
125g block PHILADELPHIA Cream Cheese, cubed and softened
1/4 cup sour cream
2 eggs
1 clove garlic, crushed
Salt and pepper, to taste
2 tablespoons thyme leaves, roughly chopped
Method
PLACE pumpkin and beetroot onto a lined baking tray. Spray with oil and bake at 200°C for 20 minutes.
Add leek to the tray, spray with oil and continue cooking for a further 10-15 minutes until vegetables are tender
CUT out 6 rounds (14cm) from the pastry and place into 6 greased 12cm round loose-base tart tins.
Prick bases with a fork and bake at 200°C for 8-10 minutes or until just starting to colour
WHISK together the Philly, sour cream, eggs, garlic and seasoning until smooth. Pour Philly mixture evenly between the 6 pastry cases.
Divide the roasted vegetables between the 6 tarts, sprinkle with thyme and bake at 200°C for 12-15 minutes until filling is cooked. Serve warm
Links
[1] http://everydaydelicious.com.au
