Prep 15minute(s)
Ready In 15minute(s)
Serves 6
Ingredients
- 500g pumpkin, peeled and cut into small chunks
- 350g baby beetroot, quartered
- Olive oil spray
- 1 leek, halved lengthways and cut into small chunks
- 3 sheets frozen shortcrust pastry, thawed
- 125g block PHILADELPHIA Cream Cheese, softened
- 1/4 cup sour cream
- 2 eggs
- 1 clove garlic, crushed
- Salt and pepper, to taste
- 2 tablespoons thyme leaves, roughly chopped
- Green salad, for serving
Instructions
- PLACE pumpkin and beetroot onto a lined baking tray. Spray with oil and bake in a hot oven 200°C for 20 minutes. Add leek to the tray, spray with oil and continue cooking for a further 10-15 minutes until vegetables are tender.
- CUT out 2 x 14cm rounds from each sheet of pastry, and press into 6 greased 12cm round loose-base tart tins. Prick bases with a fork and bake in a hot oven 200°C for 8-10 minutes or until just starting to colour.
- WHISK together the PHILLY, sour cream, eggs, garlic and seasonings until smooth. Pour PHILLY mixture evenly between the 6 pastry cases. Divide the roasted vegetables between the 6 tarts, sprinkle with thyme and bake in a hot oven 200°C for 12-15 minutes until filling is set. Remove tarts from the tins and place onto serving plates with green salad. Serve immediately.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |