ROASTED VEGGIE TARTS
Ashley Wood of Winnipeg, Canada uses a mini-muffin tray to form the shells of her crowd-pleasing butternut squash and zucchini mini-tarts. The vegetable filling is made quick and easy by using a wok to cook the vegetables. "I do advise to make more than needed ...because they vanish off the plate quickly!" she warns.
Provided by Tara Parker-Pope
Time 45m
Yield Makes 20 tarts
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
- Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks. Add to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
- In a large bowl, combine margarine, sugar, sage and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough. Add more margarine if the dough does not come together one tablespoon at a time.
- Grease a mini-muffin tray with vegan margarine or olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Use muffin liners if you desire.
- Scoop a small spoonful of vegetables into the tart shells. About a tablespoon full.
- Bake for 20-25 minutes and serve immediately.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 113 milligrams, Sugar 10 grams
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Nondumiso Mabaso
[email protected]These tarts are a great way to use up leftover roasted vegetables. I always have a few roasted vegetables in my fridge and these tarts are a great way to use them up.
Sophia Campbell
[email protected]I love the combination of roasted vegetables and creamy filling in these tarts. They're the perfect comfort food.
David Arzumanyan
[email protected]These tarts are so easy to make and they're always a crowd-pleaser. I've made them for potlucks, parties, and even just for a weeknight dinner.
Emmy Ross
[email protected]I'm a vegetarian and I'm always looking for new and interesting vegetarian recipes. These tarts are definitely a keeper.
Salma Stars
[email protected]These tarts are a great way to get your kids to eat their vegetables. My kids loved them!
Aya Aya
[email protected]I made these tarts for a picnic and they were perfect. They were easy to transport and they held up well in the heat.
Usman Majeed
[email protected]I love how versatile these tarts are. You can use any type of vegetables you like and you can adjust the seasonings to your taste.
Md Jakariya
[email protected]These tarts are the perfect appetizer or light lunch. They're easy to make and they always turn out great.
Juan Roman
[email protected]I'm not a huge fan of vegetables, but these tarts were surprisingly good. The roasted veggies were so flavorful and the filling was really creamy. I'll definitely be making these again.
Samiullah Qazizadah
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. I especially liked the crispy crust.
Susil Kumara
[email protected]These tarts were absolutely delicious! The veggies were roasted to perfection and the filling was creamy and flavorful. I will definitely be making these again.