Recipe

Roasted vegetable tarts

Sep 30, 2011 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Roasted vegetable tarts
  • 4 sheets frozen shotcrust pastry
  • 100 gram pumpkin, peeled and sliced thinly
  • 100 gram sweet potato, peeled and sliced thinly
  • 1 medium zucchini, sliced thinly
  • 1/2 cup marinated capsicum strips
  • 4 marinated artichoke hearts, quartered
  • 12 semi dried tomatoes
  • 1/2 cup pitted black olives
  • 200 gram feta cheese, crumbled
  • 1/2 cup fresh parsley leaves
  • 1 egg, lightly beaten
  • 1 tablespoon water, to glaze
  • freshly ground black pepper

Method

Roasted vegetable tarts
  • 1
    Preheat oven to 180°C (160°C fan-forced). Allow frozen pastry sheets to thaw before cooking.
  • 2
    When fully thawed cut pastry into circles of 23cm diameter. Place circles on baking tray lined with baking paper.
  • 3
    Combine vegetables, olives, cheese and parsley in bowl. Divide mixture into 4 and place on top of each tart. Fold edges of pastry inwards to create a 2cm overlap.
  • 4
    Using pastry brush, glaze each tart with egg and water mix. Place in oven for 30 minutes.
  • 5
    Remove tarts from oven and leave to cool slightly on rack. Garnish with extra parsley and some pepper. Serve warm.

Notes

These colourful tarts are full of goodness; the flavours are strong and bold. Use any combination of fresh vegetables you like, just be sure to cut them into thin slices so they cook through. If you're short on time, you can buy marinated vegetables from the supermarket or deli. We used feta, but ricotta tastes just as delicious.

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