Name: Pumpkin and root vegetable tarts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 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

Pumpkin and root vegetable tarts

Dollar-wise dinners to get you through the week.

Serves 4

Prep

15M

Cook

45M

Total

Ingredients

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

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.

Women's Weekly Food