Roast Vegetable Tarts

Hello everyone!

So I got creative yesterday and made these tarts up off the top of my head- they turned out really well so I decided I'd share the recipe. This makes six tarts.

Ingredients

• 1/2 a pumpkin (or if you haven't got any, you can use squash instead)
• 3 medium carrots
• 2 zucchini
• 1 eggplant
• 1 onion
• 20 or so broad beans
• 1 1/2 tbsp dried sage
• 2 sheets of puff pastry
• 2 tbsp cream cheese
• 1 tbsp sour cream
• 3 tbsp aioli*
• salt and pepper
• tsp crushed garlic
• tsp onion marmalade (optional)

1. Pre-heat the oven to 190C
2. Chop up the vegetables into small chunks ready for roasting
3. Put in a roasting tray and toss with some oil and salt and pepper
4. Roast for 25-30mins, tossing once, until soft but not too soft. Add the sage once cooked
5. Defrost 2 sheets of puff pastry
6. Cut off one third of each sheet and join the two pieces together so you end up with three bits roughly the same size
7. Halve each piece so you have six pieces
8. Score a rectangle in the middle of each piece leaving about 1 1/2 cm border around the edge
9. In a bowl mix together the cream cheese, sour cream, aioli, garlic, onion marmalade and some pepper
10. Spread cheese mixture over the scored area of the pastry and top with roasted vegetables, staying within the border. You can pile the veggies quite high because the pastry rises quite a lot
11. Turn the oven up to 200C and cook for 12mins, until golden brown.
12. Serve with steamed veggies or have on its own for lunch

Yum!

*Aioli is garlic mayonnaise