Roasted Vegetable Tarts Recipe

Name: Roasted Vegetable Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 500g pumpkin, peeled and cut into small chunks; 350g baby beetroot, quartered; spray olive oil; 1 leek, halved lengthways and cut into small chunks; 1 1/2 large (28cm) sheets frozen shortcrust pastry, thawed; 125g block PHILADELPHIA Cream Cheese, cubed and softened; 1/4 cup sour cream; 2 eggs; 1 clove garlic, crushed; salt and pepper, to taste; 2 tablespoons thyme leaves, roughly chopped

Servings: persons

500g pumpkin, peeled and cut into small chunks
350g baby beetroot, quartered
spray olive oil
1 leek, halved lengthways and cut into small chunks
1 1/2 large (28cm) sheets frozen shortcrust pastry, thawed
125g block PHILADELPHIA Cream Cheese, cubed and softened
1/4 cup sour cream
2 eggs
1 clove garlic, crushed
salt and pepper, to taste
2 tablespoons thyme leaves, roughly chopped

1
Place pumpkin and beetroot onto a lined baking tray.
2
Spray with oil and bake at 200C for 20 minutes.
3
Add leek to the tray, spray with oil and continue cooking for a further 10-15 minutes until vegetables are tender.
4
Cut out 6 rounds (14cm) from the pastry and place into 6 greased 12cm round loose-base tart tins.
5
Prick bases with a fork and bake at 200C for 8-10 minutes or until just starting to colour.
6
Whisk together the Philly*, sour cream, eggs, garlic and seasoning until smooth.
7
Pour Philly* mixture evenly between the 6 pastry cases.
8
Divide the roasted vegetables between the 6 tarts, sprinkle with thyme and bake at 200C for 12-15 minutes until filling is cooked.
9
Serve warm.

No nutrition data on file — estimate from the ingredient list.

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: 500g pumpkin, peeled and cut into small chunks, 350g baby beetroot, quartered, spray olive oil, 1 leek, halved lengthways and cut into small chunks, and more.

Yes, Roasted Vegetable 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 Tarts

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