Roasted Vegetable-Goat Cheese Tarts Recipe

Name: Roasted Vegetable-Goat Cheese Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium beet, peeled, halved crosswise, cut into 1/4-inch wedges; 1 parsnip, peeled, cut into 1/2-inch half moons; 1 medium carrot, cut into 1/2-inch half moons; 1 1/2 teaspoons olive oil; Salt and pepper; 30 frozen baked mini phyllo shells, thawed; 1/2 cup crumbled soft goat cheese, at room temperature; 1/2 cup ricotta, at room temperature; 1/4 cup grated Parmesan; 2 teaspoons grated lemon zest; 1 teaspoon fresh thyme leaves, plus more for garnish

Servings: persons

1 medium beet, peeled, halved crosswise, cut into 1/4-inch wedges
1 parsnip, peeled, cut into 1/2-inch half moons
1 medium carrot, cut into 1/2-inch half moons
1 1/2 teaspoons olive oil
Salt and pepper
30 frozen baked mini phyllo shells, thawed
1/2 cup crumbled soft goat cheese, at room temperature
1/2 cup ricotta, at room temperature
1/4 cup grated Parmesan
2 teaspoons grated lemon zest
1 teaspoon fresh thyme leaves, plus more for garnish

1
Preheat oven to 400u00b0F. Spread vegetables in a single layer on a parchment-lined baking sheet. (Spread beet on a separate lined sheet so it doesn't stain the other vegetables.) Toss with oil; season with salt and pepper. Roast vegetables, stirring halfway through, until tender and evenly browned, about 30 minutes.
2
Arrange phyllo shells in a single layer on a baking sheet. Bake for 2 to 3 minutes to crisp. Set aside to cool.
3
Blend cheeses, zest, thyme and 1/4 tsp. each salt and pepper in a food processor until smooth. Transfer mixture to a ziplock bag. Snip a small hole in one corner; pipe into each shell. Place roasted vegetables on top. Garnish with fresh thyme. Serve warm or at room temperature.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium beet, peeled, halved crosswise, cut into 1/4-inch wedges, 1 parsnip, peeled, cut into 1/2-inch half moons, 1 medium carrot, cut into 1/2-inch half moons, 1 1/2 teaspoons olive oil, and more.

Yes, Roasted Vegetable-Goat Cheese Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Vegetable-Goat Cheese Tarts

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