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.