Savoury Vegie Tarts

Updated: 22 June 2012 | Author: Bulla Dairy Foods

Fresh from the garden

Method ( pre-heat oven 190c)

  1. Cut pastry into squares and place squares into greased muffins tins or tartlet pans, press firmly and crimp the edges decoratively.
  2. Heat the butter in a frying pan over a medium heat and sauté the grated vegetables and capsicum 3 - 5 minutes.
  3. Stir in the parsley and seasoning and cook for a further 2 minutes. Remove from the heat and place in large bowl.
  4. Stir in the Bulla Cottage Delights and eggs and mix well.
  5. Spoon tablespoons of mixture into the centre of each pastry case.
  6. Bake the tarts in the pre-heated oven 190c for 12 -15 minutes until tarts are golden and puffed.
  7. Serve warm or cold with sweet chilli dipping sauce.

 

Savoury Vegie Tarts

Ingredients (makes 24)

  • 6 sheets pre-prepared shortcrust pastry
  • 50g butter
  • 100g pumpkin, peeled & grated
  • 1 carrot, peeled & grated
  • 100g cabbage, shredded finely
  • 1 onion, finely chopped
  • ½ red capsicum, finely chopped
  • ½ cup parsley, finely chopped
  • ½ tsp sweet Thai seasoning
  • 1 x 300g Bulla Cottage Delights Sweet Chilli
  • 2 eggs

 

Ham, bacon, tuna, salmon or sausage may be added to tarts as an alternative.

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