Winter Vegetable Tartlets Recipe

Name: Winter Vegetable Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g butternut pumpkin, peeled and cut into small chunks; 350 g baby beetroot, washed and halved; Olive oil spray; 1 leek, halved lengthways and thickly sliced; 3 sheets frozen shortcrust pastry, thawed; 125 g PHILADELPHIA Cream Cheese, softened; 1/4 cup sour cream; 2 eggs; 1 clove garlic, crushed; salt and pepper, to taste; 2 tablespoons chopped thyme; Green salad, to serve

Servings: persons

500 g butternut pumpkin, peeled and cut into small chunks
350 g baby beetroot, washed and halved
Olive oil spray
1 leek, halved lengthways and thickly sliced
3 sheets frozen shortcrust pastry, thawed
125 g PHILADELPHIA Cream Cheese, softened
1/4 cup sour cream
2 eggs
1 clove garlic, crushed
salt and pepper, to taste
2 tablespoons chopped thyme
Green salad, to serve

1
PLACE pumpkin and beetroot on a lined baking tray.
2
Spray with oil and bake in a hot oven 200C for 20 minutes.
3
Add leek to the tray, spray with oil and continue cooking for a further 1015 minutes until vegetables are tender.
4
CUT out 2 x 14cm rounds from each sheet of pastry and press into 6 greased 12cm round loosebased tartlet pans.
5
Prick bases with a fork and bake in a hot oven 200C for 810 minutes or until just starting to colour.
6
WHISK together the PHILLY, sour cream, eggs, garlic and seasonings until smooth.
7
Pour PHILLY mixture evenly into the pastry cases, top with the roasted vegetables, sprinkle with thyme and bake in a hot oven 200C for 1215 minutes until filling is set.
8
Place on serving plates with green salad.
9
Serve immediately.
10
HANDY TIP: Always use fresh herbs if available.
11
If not, substitute with half the quantity of dried herbs.

1112

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 500 g butternut pumpkin, peeled and cut into small chunks, 350 g baby beetroot, washed and halved, Olive oil spray, 1 leek, halved lengthways and thickly sliced, and more.

Yes, Winter Vegetable Tartlets 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.

That's it — enjoy your meal!

Winter Vegetable Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions