Roast Vegetable Tartlets

These are just so yummy & fabulous!

I have already posted about how you make the tart shells for these, so now (belatedly, apologies!) here is how I made the filling. This is derived from this recipe (2nd one down in the article) by Yotam Ottolenghi (yes, him again!). These are great for entertaining as you can roast the veg well ahead of time, as well as make the tart shells ahead of time. You just need to assemble and pop into the oven 20 minutes before you need to serve them.

Vegetable Tartlets 
(this should fill 24 cases)
1 red capsicum, quartered, seeds removed
1 eggplant, diced into cubes
1 carrot, diced into cubes
1 sweet potato, diced into cubes
1 zucchini, diced into cubes
1 medium onion, thinly sliced
12 cherry tomatoes, halved
2 sprigs rosemary
olive oil
2 eggs
200ml pouring cream

Preheat oven to 220'c.

Drizzle the capsicum with olive oil, put onto a baking tray & pop into the oven.

Mix the eggplant with olive oil, season q/ salt & pepper, put into a  baking dish (separate to the capsicum) & into the warmed oven. After 12 mins, add the sweet potato & carrot (mixed w/ olive oil & seasoned w/ S&P), mix together, place the rosemary on top, then cook for 12 minutes more. Add the zucchini (olive oil, S&P), mix with other veg & cook for 10-12 mins.

By now the capsicums should be done & the veg cooked: if not leave in the oven a little longer, until done. Cover the peppers w/ foil & let rest, then peel off the skin. Dice the capsicums, and add to the roast veg pan. Make sure you mix together well, so that when you take a spoonful, you are getting a bit of everything.

Meanwhile heat a couple of tablespoons of olive oil in a frying pan and gently sauté the onions until gently browned. Remove and allow to cool.

Combine the 2 eggs w/ the cream & whisk together.

Take your pre-prepared tart cases &  scatter some of the onions across the base, then top w/ a spoonful of the roast veg, adding one of the cherry tomato halves. Pour the egg/cream mix over the veg until the case is not quite full.

Pop into the oven for 15-20 minutes, then remove and allow to cool a little & set (the photo at right is before they went in the oven, just in case you are concerned!).