Roasted Vegetable Tarts
Prep:  15 min
Cook:  1 hour min
Serves:  6
Average: 3.6 (27 votes)
Difficulty:
Cuisine:
Saved:
191
Recipe by: Everyday Delicious Kitchen
If preferred, substitute with your favourite vegetables or with what is in season.
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Roasted Vegetable Tarts
Ingredients:
Method:
  1. PLACE pumpkin and beetroot onto a lined baking tray. Spray with oil and bake at 200°C for 20 minutes.
  2. Add leek to the tray, spray with oil and continue cooking for a further 10-15 minutes until vegetables are tender
  3. CUT out 6 rounds (14cm) from the pastry and place into 6 greased 12cm round loose-base tart tins.
  4. Prick bases with a fork and bake at 200°C for 8-10 minutes or until just starting to colour
  5. WHISK together the Philly, sour cream, eggs, garlic and seasoning until smooth. Pour Philly mixture evenly between the 6 pastry cases.
  6. 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
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