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Roast Vegetable And Feta Tarts

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Ingredients

Adjust Servings:
600 g kumara or 600 g sweet potatoes
2 red capsicums
2 zucchini
2 red onions
olive oil flavored cooking spray
3 sheets shortcrust pastry
100 g creamy feta, crumbled
4 eggs
1/2 cup cream

Nutritional information

728.9
Calories
388 g
Calories From Fat
43.2 g
Total Fat
14.9 g
Saturated Fat
161 mg
Cholesterol
771.2 mg
Sodium
70.5 g
Carbs
8.4 g
Dietary Fiber
10 g
Sugars
15.7 g
Protein
408g
Serving Size

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Roast Vegetable And Feta Tarts

Features:
    Cuisine:

    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 . used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid!

    • 140 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 used phyllo pastry and tied them up Use whatever veggies you like – eggplant, broccoli, pumpkin, swede, parsnip etc , world’s your oyster kid!


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    Steps

    1
    Done

    Preheat the Oven to 180c

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Set Aside to Cool, Then Peel the Capsicums and Cut Into Smaller Pieces.

    5
    Done

    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.

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    Bake For 35 Minutes Until Set.

    9
    Done

    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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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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