Weekly Recipe: Savory Vegetable Tarts
Posted by Rebecca Shrimpton on
It's just the beginning of the new year and we think it's safe to assume that a few of you have made resolutions that revolve around healthier eating. Well, look no further for a new recipe to fit your healthy new (and hopefully not temporary) lifestyle. These veggie filled puff pastries make an excellent h'orderve or main course, appealing to vegetarians and meat eaters alike! You can easily switch up the filling to accommodate your favourite vegetables.
Savory Vegetable Tarts
1 Sheet Frozen Puff Pastry, thawed
4 Portobello Mushrooms
2 Tablespoons Olive Oil
2 Teaspoons Dried Mixed Herbs
Raw pumpkin seeds
2 Cups Mashed Sweet Potato (follow our favourite recipe: here)
> Preheat oven to 400 degrees F. Lightly grease a mini tart or muffin pan.
> Place the vegetables in a couple of roasting trays, coat the vegetables (mushrooms, carrots, parsnips) in the oil, dried herbs, and salt and pepper.
> Roast the vegetables until tender.
> Once the vegetables have roasted, take out of the oven to cool slightly.
> Cut the vegetables into small, little chunks (0.5cm pieces).
> On a lightly floured surfaced, roll out the puff pastry until it is about double in size.
> Cut into rounds to fit inside the mini tart or muffin pan. Press the rounds into the pan.
> Fill each pastry case with roasted vegetable mixture and top with mashed sweet potato.
> Bake for about 15 minutes.
> Once out of the oven, top each tart with a few pumpkin seeds.
HAPPY NEW YEAR AND CHEERS TO A HEALTHY NEW YOU!