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Roast vegetable tarts
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Prep Time:
8 minutes
Cook Time:
22 minutes
Total Time:
30 minutes
Ingredients:
  • 550g butternut pumpkin, peeled, halved
  • 1 small red onion, cut into 12 wedges
  • Salt & freshly ground black pepper
  • 2 sheets (24 x 24cm) ready-rolled frozen soy and linseed puff pastry, thawed
  • 250g (1 punnet) cherry tomatoes, halved
  • 1 1/2 tsp fresh thyme leaves
  • 40g low-fat fresh ricotta
Instructions:
  • Preheat your oven to 240°C and prepare a baking tray with non-stick baking paper.
  • Slice the pumpkin into 1cm-thick wedges. Place the pumpkin and onion in a single layer on the lined tray, then season with salt and pepper. Bake in a preheated oven for 10 minutes.
  • Cut the pastry sheets in half diagonally and use them to line four 2cm deep, 12cm fluted tart tins with removable bases. Trim the edges, prick the base all over with a fork, and place the tins on a baking tray.
  • Lower the oven temperature to 220°C. Mix in the tomatoes with the pumpkin. Sprinkle with 1 teaspoon of thyme and place on the bottom shelf of the oven. Simultaneously, place the pastry cases on the top shelf and bake for about 12 minutes or until the pastry turns golden brown. Remove the baking trays and if the pastry puffs in the center, gently press it down using the back of a spoon as it cools.
  • Fill warm pastry cases with the vegetable mixture, then top with crumbled ricotta and sprinkle with the remaining thyme. Serve right away.

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