Roast Vegetable Tartlets2013-07-30
- Yield : 16 mini squares
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
Roast vegetable tartlets for kids are very simple to make and take full advantage of the naturally sweet flavour of roasted veggies. I love vegetarian food, so am often found in the kitchen on a Sunday afternoon figuring out what I can do with the last of the weekly veggies. I try as hard as I can to limit Food Wastage, because I know how much money you can save by using up the last of everything.
Harry and I demolished the first batch of these, I had to make more so Sarah had some to photograph and as you can see even she couldn’t resist a cheeky bite. The roasted veggies just have so much flavour, these would be great in lunch boxes, as a mid-morning snack, even served up when you are asked to “bring-a-plate” or as finger food at your next BBQ.
Nutrition Note: For a healthier version you could replace the pastry with some squares of pita bread – just reduce the cooking time to around 10 minutes.Join us on Facebook for other foodie bits and pieces.
- 1 tbsp olive oil
- 1 clove garlic (unpeeled)
- 1/2 cup of cubed sweet potato
- 1 zucchini, diced
- 1/4 red capsicum, cut into strips
- 1 tbsp no-added salt tomato paste
- 1 sheet frozen ready-rolled puff pastry OR Pita bread
- Egg whites from 1 egg, whisked (optional)
Preheat the oven to 180°C. Combine garlic, sweet potato, zucchini, and capsicum in a roasting pan. Drizzle over the olive oil (and any extra herbs) and toss to coat. Place in the oven and roast for around 30 minutes or until soft. -
Squeeze the garlic out of it's skin, and combine with other veggies. Fork mash or puree with a stick blender until you have desired consistency. Stir through the tomato paste. -
To prepare the pastry, cut into four squares then cut each square into four again. Spoon the veggie mixture evenly, into the middle of each square - leaving a .5cm boarder on each square. -
Brush the edges with egg white (or water, or butter) and place in the oven for around 25 minutes or until pastry is golden. -
Serve hot or cold. Store in an airtight container in the fridge for up to 3 days, re-heat in the oven. -
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