Name: Mediterranean Vegetable Tarts recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: mediterranean
Ingredients: 200 g pumpkin cut into cubes; 50 g sun-dried tomato strips; 50 g capsicum roasted strips; 50 g kalamata olives halved pitted; 50 g fetta crumbed; 4 egg; 1/3 cup milk; 1 sheet puff pastry thawed

by elorac Last updated on 07/10/2019

These tasty tarts are quick and easy to make. Perfect for Sunday brunch, a weekday lunch or to pack for a Spring picnic. - elorac

Ingredients

Tarts

200 g pumpkin cut into cubes
50 g sun-dried tomato strips
50 g capsicum roasted strips
50 g kalamata olives halved pitted
50 g fetta crumbed
4 egg
1/3 cup milk
1 sheet puff pastry thawed

Method

Step 1

Preheat oven to 200C. Place pumpkin on a greased baking tray and bake in oven for 15 minutes, or until pumpkin has softened.
Step 2

Grease four 12cm loose base tart tin. Cut puff pastry into quarters (squares). Take one square of pastry and lightly roll with a rolling pin to make the square slightly bigger. Ease this pastry into the tart tin. You may need to trim the top off the pastry and "paste" it onto other spots so the tin is covered with pastry. Repeat for remaining tart tins.
Step 3

Please pumpkin, sun dried tomato, roast capsicum and olives into pastry cases. In a separate bowl whisk eggs and milk with salt and pepper to taste. Pour carefully over the vegetables. Scatter with fetta.
Step 4

Bake tarts in 200C oven for 30 minutes, until puffed and golden. Allow to cool slightly and serve, or chill and serve on a picnic.