Loaded Veggie Tarts
250g peeled pumpkin, cut into 1cm pieces
200g cauliflower, cut into small florets
1 small (100g) zucchini, cut into 1⁄2 cm slices
80g (1/3 cup) drained chargrilled capsicum, chopped
1⁄4 cup chopped fresh parsley
1/3 cup pure cream
2 tbsps sun dried tomato pesto
3 sheets short crust pastry, just thawed
1/3 cup grated parmesan
Steam or microwave pumpkin, cauliflower and zucchini until just tender, drain.
Transfer vegetables to a large bowl with capsicum and parsley. Season with salt and pepper. Toss to combine.
Whisk eggs, cream and pesto in a large jug until combined.
Preheat a 4-hole pie maker. Using the 10.5cm pie maker base cutter, cut four rounds from each pastry sheet. Lightly press four rounds into the pie maker holes.
Fill each pastry case with a 1⁄4 cup of vegetable mixture. Sprinkle with parmesan. Spoon over enough egg mixture to fill cases. Close the lid.
Cook tarts for 8 minutes, or until pastry is golden and filling is set. Continue the process with remaining pastry, vegetables and egg mixture to make 12 tarts in total.