https://www.philly.com.au/recipe/roasted-vegetable-tarts/

Back

Roasted Vegetable Tarts

Roasted Vegetable Tarts
15 Mins
Prep time
50 Mins
Cooking time
Serves 6

What you need

  • 500g pumpkin, peeled and cut into small chunks
  • 350g baby beetroot, quartered
  • Olive oil spray
  • 1 leek, halved lengthways and cut into small chunks
  • 3 sheets frozen shortcrust pastry, thawed  
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/4 cup sour cream
  • 2 eggs
  • 1 clove garlic, crushed
  • Salt and pepper, to taste
  • 2 tablespoons thyme leaves, roughly chopped
  • Green salad, for serving

How to make it

  1. PLACE pumpkin and beetroot onto a lined baking tray. Spray with oil and bake in a hot oven 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.
  2. CUT out 2 x 14cm rounds from each sheet of pastry, and press into 6 greased 12cm round loose-base tart tins. Prick bases with a fork and bake in a hot oven 200°C for 8-10 minutes or until just starting to colour.
  3. WHISK together the PHILLY, sour cream, eggs, garlic and seasonings until smooth. Pour PHILLY mixture evenly between the 6 pastry cases.
  4. DIVIDE the roasted vegetables between the 6 tarts, sprinkle with thyme and bake in a hot oven 200°C for 12-15 minutes until filling is set. Remove tarts from the tins and place onto serving plates with green salad. Serve immediately.
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast
Philadelphia Kiwi toast