Winter Vegetable Tartlets

Directions

1. 1
   PLACE pumpkin and beetroot on a lined baking tray.
2. 2
   Spray with oil and bake in a hot oven 200C for 20 minutes.
3. 3
   Add leek to the tray, spray with oil and continue cooking for a further 1015 minutes until vegetables are tender.
4. 4
   CUT out 2 x 14cm rounds from each sheet of pastry and press into 6 greased 12cm round loosebased tartlet pans.
5. 5
   Prick bases with a fork and bake in a hot oven 200C for 810 minutes or until just starting to colour.
6. 6
   WHISK together the PHILLY, sour cream, eggs, garlic and seasonings until smooth.
7. 7
   Pour PHILLY mixture evenly into the pastry cases, top with the roasted vegetables, sprinkle with thyme and bake in a hot oven 200C for 1215 minutes until filling is set.
8. 8
   Place on serving plates with green salad.
9. 9
   Serve immediately.
10. 10
    HANDY TIP: Always use fresh herbs if available.
11. 11
    If not, substitute with half the quantity of dried herbs.