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https://www.philly.com.au/recipe/roasted-vegetable-tarts/
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Roasted Vegetable Tarts
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Roasted Vegetable Tarts
15 Mins
Prep time
50 Mins
Cooking time
Serves
6
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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
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.
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.
WHISK together the PHILLY, sour cream, eggs, garlic and seasonings until smooth. Pour PHILLY mixture evenly between the 6 pastry cases.
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.
Recipe or Meal Type
Vegetarian
Cuisines
Vegetarian
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