Winter vegetable tartlets
recipe
Winter vegetable tartlets
No commentsIngredients
- 500 g butternut squash, peeled and cut into small chunks
- 350 g baby beetroot, washed and halved and root removed
- 2 tsp olive oil
- 1 leek, halved lengthways and sliced thickly
- 500 g ready made short crust pastry
- 120 g Philadelphia Original
- 60 ml semi-skimmed milk
- 2 eggs
- 1 clove garlic, crushed
- salt and pepper to taste
- 2 tbsp chopped thyme
- Green salad to serve
Serves:
15
Preparation:
20
Cook Time:
20
Total Time:
40min
Directions
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- Place the squash and beetroot onto a baking tray with the oil and toss to coat. Bake in a preheated oven, Gas 6, 200 C for 20 minutes. Add the leek to the tray and continue cooking for 10-15 minutes until tender.
- Divide the pastry into 6 equal portions and roll out to 14cm rounds, press into lightly oiled 12cm round individual tartlet tins, prick the bases with a fork and bake at Gas 6, 200 C for 8-10 minutes until beginning to colour.
- Whisk together the Philadelphia, milk, eggs, garlic and seasonings until smooth and pour evenly into the cases, top with the vegetables, sprinkle with thyme and bake at Gas 6, 200 C for 12-15 minutes until the filling is set. Serve with green salad.
- Tip: If you haven’t got individual tins, make one large tart in a 20cm fluted flan tin, bake the filling for an extra 10 minutes until set.
Source: http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1
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