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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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Wish I Could Cook July 18, 2009

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

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Chef floWer September 10, 2008

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.

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Alskann October 14, 2006
Roast Vegetable and Feta Tarts