Quick & Easy

Vegetable tarts




1.Combine flour and the butter in a food processor, process until mixture resembles breadcrumbs. Add 2 tablespoons water (approximately) and process until mixture forms a firm dough.
2.Knead dough briefly then wrap in plastic wrap, refrigerate 30 minutes. Roll dough between baking paper until 4-5mm in thickness. Cut pastry into pieces large enough to line 6 x 10cm individual flan tins. Ease pastry into flan tins and trim edges. If necessary, re-roll pastry trimmings in order to line all six flan tins. Place tins on an oven tray and refrigerate for 30 minutes.
3.Microwave vegetables until just tender, drain then cool. Spoon vegetables over pastry cases.
4.Whisk eggs and sour cream together, season with salt and pepper then carefully pour over vegetables. Sprinkle top with cheese.
5.Preheat oven to 220°C (200°C fan-forced). Bake for 10 minutes then reduce temperature to 180°C and bake for a further 15 minutes or until filling is set and golden.

Tarts can be prepared a day ahead and kept, covered, in the refrigerator. Reheat just before serving or serve chilled if preferred.


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