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Roast vegetable tarts

  • 0:08 Prep
  • 0:22 Cook
  • 4 Servings
  • Advanced


  • 550g butternut pumpkin, peeled, halved
  • 1 small red onion, cut into 12 wedges
  • Salt & freshly ground black pepper
  • 2 sheets (24 x 24cm) ready-rolled frozen soy and linseed puff pastry, thawed
  • 250g (1 punnet) cherry tomatoes, halved
  • 1 1/2 teaspoons fresh thyme leaves
  • 40g low-fat fresh ricotta


  • 1
    Preheat oven to 240°C. Line a baking tray with non-stick baking paper.
  • 2
    Cut pumpkin into 1cm-thick wedges. Arrange the pumpkin and onion in a single layer on the lined tray and season with salt and pepper. Bake in preheated oven for 10 minutes.
  • 3
    Meanwhile, cut pastry sheets in half diagonally. Line four, 2cm deep, 12cm (top measurement) fluted tart tins with removable bases with pastry. Trim edges. Use a fork to prick base all over and place on a baking tray.
  • 4
    Reduce oven temperature to 220°C. Add tomatoes to pumpkin mixture and sprinkle with 1 teaspoon of thyme, place on bottom shelf in oven. Place pastry cases on top shelf and bake for 12 minutes or until pastry is golden brown. Remove baking trays. If pastry puffs in the centre, use the back of a spoon to gently press down as it cools slightly.
  • 5
    Spoon vegetable mixture into warm pastry cases. Crumble ricotta over the top and sprinkle with the remaining thyme. Serve immediately.

Source: taste.com.au


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