1.Preheat oven to 200°C (180°C fan-forced). Place tart shells on a baking tray.
2.Combine zucchini, beans, peas, corn and tomato paste in a bowl. Evenly divide mixture among tart shells. Top with cheese.
3.Bake for 10 minutes or until tarts are golden, cheese melts and tart shells are crisp. Serve.
Swap tart shells for vol-au-vent cases. Use sweet chilli sauce instead of tomato paste. Make ahead: Prepare vegetable mixture a day ahead. Cover, then refrigerate.Note