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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Pajkou Y.
[email protected]These tarts were just okay. They weren't bad, but they weren't anything special either. I probably won't make them again.
Zaini Khan
[email protected]I'm not sure what went wrong, but my tarts turned out soggy. I think I might have overcooked the vegetables.
Arif Mahmood
[email protected]The roasted vegetables were a bit bland. I think I would add some herbs or spices next time.
Hazel Ndlovu
[email protected]These tarts were easy to make and very tasty. I used a store-bought pie crust to save time, and they still turned out great.
50pluss Nickjones
[email protected]I'm not a big fan of feta cheese, so I used goat cheese instead. It turned out great! The tarts were still delicious and flavorful.
Yevgeniy Alekseyev
[email protected]I made these tarts for a potluck and they were gone in minutes! Everyone loved them. Thanks for sharing the recipe!
Kgontse Nomvula
[email protected]These tarts were a hit at my last dinner party! The combination of roasted vegetables and feta cheese was perfect, and the pastry was flaky and delicious. I will definitely be making these again.