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    You are in: Home / Recipes / Roast Vegetable and Feta Tarts Recipe
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    Roast Vegetable and Feta Tarts

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    20 mins

    1 hr 40 mins

    Lorelle in Australia's Note:

    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!

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat the oven to 180°C
    2. 2
      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.
    3. 3
      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.
    4. 4
      Set aside to cool, then peel the capsicums and cut into smaller pieces.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Bake for 35 minutes until set.
    9. 9
      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!

    Ratings & Reviews:

    • on July 18, 2009


      My new favorite! This was an excellent tart. I roasted a whole bunch of veggies -- broccoli, butternut squash, corn, onion, leek, zucchini. Then stirred in a little jar of pimentos to add some red color. I used two premade piecrusts and cut them out and pressed them into 6 jumbo muffin tins. I cut the egg/cream mixture in half and it was the perfect amount. The crust/filling ratio was a touch too much on the crusty side, so next time I'm either going to make this as a quiche or I'm going to use a bigger ramekin. But I definitely will be making again!

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    • on September 10, 2008


      I realised about 5 pm on Monday afternoon I had to bring a vegaterian plate for my daughters Spring Festival at her kinder tomorrow. I had everything at home so this recipe was perfect. I made half the serving but changed them to mini tarts because kids around 4/5 years of age were going to eat them. I thought it would be cute for mini hands to eat mini food. Verdict, I can't comment on the flavour because I dont eat eggs but they loved them, I had some left over but they went to other homes. Thank you Lorelle

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2006


      All I can say is, oh my!!! These are wonderful. I used phyllo pastry. The sweet of the potatoes and the savory feta blended together for a delicious flavor. These would be an impressive addition to any dinner party.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Vegetable and Feta Tarts

    Serving Size: 1 (408 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 709.1
    Calories from Fat 368
    Total Fat 40.9 g
    Saturated Fat 13.4 g
    Cholesterol 169.0 mg
    Sodium 771.6 mg
    Total Carbohydrate 71.1 g
    Dietary Fiber 8.3 g
    Sugars 9.6 g
    Protein 15.7 g

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