Roast Vegetable And Feta Tarts Rezept

These irresistible Roast Vegetable and Feta Tarts are perfect as a light lunch, dinner, or elegant appetizer! This recipe, inspired by Burke's Backyard gardening magazine, features vibrant roasted vegetables nestled in flaky phyllo pastry. Customize it with your favorite veggies – eggplant, broccoli, pumpkin, swede, parsnip, and more! Easily adaptable for individual servings or a larger gathering. Serve warm or at room temperature with a fresh salad and crusty bread for a complete meal.

Vorbereitung 45 Min.

Kochzeit 120 Min.

Kalorien 728.9 kcal

Eiweiß 31g

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Zutaten für Roast Vegetable And Feta Tarts

1 medium kumara (sweet potato), peeled and cubed
Red Capsicums
1 medium zucchini, halved lengthwise and sliced
Red Onions
Olive Oil Flavored Cooking Spray
Shortcrust Pastry
150g (5.3 oz) feta cheese, crumbled
2 large eggs
1/4 cup heavy cream

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Zubereitung von Roast Vegetable And Feta Tarts

Preheat oven to 180°C (350°F).
Peel 1 medium kumara (sweet potato) and cut into 3cm (1.2 inch) chunks.
Cut 1 red bell pepper into large flat pieces, discarding seeds and membranes.
Halve 1 medium zucchini lengthwise and cut into 3cm (1.2 inch) lengths.
Peel 1 medium onion and cut into 8 wedges.
Arrange vegetables on 2 lightly oiled baking trays. Drizzle with 2 tablespoons olive oil. Season with salt and pepper.
Roast for 45 minutes, until tender and golden brown, turning and moving occasionally.
Set aside to cool slightly. Peel the roasted bell pepper and cut into smaller pieces.
Use a 15cm (6 inch) saucer to cut 6 circles from phyllo pastry sheets. (You may need to use multiple sheets).
Lightly grease 6 (9.5cm/3.75 inch diameter, 1 cup capacity) pie dishes.
Line each pie dish with a pastry circle. Gently press into the bottom and up the sides.
Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans (pie weights).
Blind bake for 15 minutes. Remove the paper and beans; bake for a further 5 minutes, until lightly golden.
Cool completely before filling.
Crumble 150g (5.3 oz) feta cheese. Divide the roasted vegetables and feta evenly among the pastry cases.
In a bowl, whisk together 2 large eggs and 1/4 cup heavy cream.
Pour the egg mixture evenly over the vegetable and feta filling.
Place the pie dishes on a large baking tray. Bake for 35 minutes, or until the filling is set and the pastry is golden brown.
Let cool slightly before serving.
Can be made 1 day in advance. Serve warm or at room temperature with a fresh salad and crusty bread.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

40g

Fat

74g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes European Mediterranean Healthy Vegetarian Summer Recipes Fall Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Roast Vegetable And Feta Tarts?

Roast Vegetable And Feta Tarts dauert insgesamt etwa 165 Minuten – ungefähr 45 Minuten Vorbereitung und 120 Minuten Kochzeit.

Wie viele Kalorien hat Roast Vegetable And Feta Tarts?

Roast Vegetable And Feta Tarts hat etwa 728.9 Kalorien pro Portion, mit ungefähr 31 g Eiweiß, 23 g Kohlenhydraten und 66 g Fett.

Welche Zutaten brauche ich für Roast Vegetable And Feta Tarts?

Die wichtigsten Zutaten für Roast Vegetable And Feta Tarts sind Kumara, Red Capsicums, Zucchini, Red Onions, Olive Oil Flavored Cooking Spray, Shortcrust Pastry. Die vollständige Liste mit Mengenangaben findest du oben.