Recipe

Pumpkin and root vegetable tarts

Dollar-wise dinners to get you through the week.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Pumpkin and root vegetable tarts
  • 350 gram pumpkin, seeds removed, cut into small wedges
  • 2 parsnips, sliced
  • 1 bunch baby carrots, chopped
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • 16 sheets filo pastry
  • 2 eggs
  • 1/2 cup fresh ricotta
  • 2 sprigs thyme
  • crispy pancetta, salad leaves to serve

Method

Pumpkin and root vegetable tarts
  • 1
    Preheat oven to 180°C. Lightly grease 4 x 10cm round individual pie dishes.
  • 2
    In a large roasting pan, toss pumpkin, parsnips and carrots in oil. Drizzle with honey and season.
  • 3
    Roast for 20-25 minutes until vegetables are tender and lightly golden.
  • 4
    Layer 4 sheets filo, spraying each with oil. Use to line one dish, scrunching edges to fit. Repeat with remaining pastry. Place on an oven tray. Bake for 10 minutes.
  • 5
    In a small bowl, whisk eggs and ricotta together. Spoon ¼ cup mixture into each tart case. Top with roasted vegetables and thyme sprigs.
  • 6
    Bake for 15-20 minutes until egg mixture sets. Serve with crispy pancetta and salad.