Roast Vegetable and Feta Tarts |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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These are just to die for!! They are great as an entree, a light lunch or dinner - with salad and bread. I found the recipe in the gardening magazine Burke's back yard . I used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid! Ingredients:
600 g kumara or 600 g sweet potatoes |
2 red capsicums |
2 zucchini |
2 red onions |
olive oil flavored cooking spray |
3 sheets shortcrust pastry |
100 g creamy feta, crumbled |
4 eggs |
1/2 cup cream |
Directions:
1. Preheat the oven to 180°C
2. Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges.
3. Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times.
4. Set aside to cool, then peel the capsicums and cut into smaller pieces.
5. Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry.
6. Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta.
7. Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.
8. Bake for 35 minutes until set.
9. These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!
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