Winter vegetable tartlets
Winter vegetable tartlets
Portions: 15
Prep time: 20 minutes
Cook time:: 20 minutes
Ingredients:
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 soft cheese
60 ml semi-skimmed milk
2 eggs
1 clove garlic, crushed
salt and pepper to taste
2 tbsp chopped thyme
Green salad to serve
Method:
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.
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