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Roasted Vegetable Tarts

Roasted Vegetable Tarts
Recipe by: Everyday Delicious Kitchen
Average: 3.9 (20 votes)
191 Collected
Prep:  15 min
Cook:  1 hour min
Serves:  6
If preferred, substitute with your favourite vegetables or with what is in season.

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Roasted Vegetable Tarts
  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

Reviews for Roasted Vegetable Tarts

Average: 3.9 (20 votes)