ROAST VEGETABLE AND FETA TARTS
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!
Provided by Lorelle in Australia
Categories Lunch/Snacks
Time 2h
Yield 6 pies, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C
- 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.
- 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.
- Set aside to cool, then peel the capsicums and cut into smaller pieces.
- 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.
- 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.
- 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.
- Bake for 35 minutes until set.
- 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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Op Sani
[email protected]Overall, I thought these tarts were just okay. They weren't bad, but they weren't anything special either.
Md Jahidul Islam jahid
[email protected]I found this recipe to be a bit bland. It needed more seasoning.
Shoron Miya
[email protected]These tarts were a bit too oily for my taste. I think I would have preferred to use a different type of crust.
Pinkie Shenge
[email protected]I'm not sure about the combination of roasted vegetables and feta cheese. It sounds like an odd pairing.
Richard Curtis
[email protected]These tarts are a great way to get your kids to eat their vegetables.
Waqas Saqi arain
[email protected]I'm definitely going to try this recipe again. Next time, I'll use a mix of roasted vegetables, like zucchini, bell peppers, and mushrooms.
Sommer Barkes
[email protected]The only thing I would change about this recipe is to add a bit more salt and pepper to the roasted vegetables.
VashonLaFayette Olds
[email protected]These tarts are perfect for a light lunch or dinner. They're also great for picnics and potlucks.
Noah Marathon
[email protected]I love the versatility of these tarts. You can use any type of roasted vegetables you like, and the feta cheese and herbs can be adjusted to your taste.
sunil Verma
[email protected]These tarts were easy to make and turned out beautifully. I used a store-bought crust to save time, and they still came out great.
raja nomi
[email protected]I'm not a huge fan of roasted vegetables, but these tarts were surprisingly delicious. The feta cheese and herbs really balanced out the flavors.
Corey Eversole
[email protected]These tarts were a hit at my last dinner party! The combination of roasted vegetables, feta cheese, and flaky crust was irresistible. I'll definitely be making them again.