Roasted Vegetable-Goat Cheese Tarts

Roasted Vegetable-Goat Cheese Tarts Recipe
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Chopped carrot, parsnip, and beet make up the filling for savory Roasted Vegetable-Goat Cheese Tarts. Get a head start on these appetizers by roasting the vegetables for the tarts up to 2 days ahead of the party.

Yield:

Yields: 30 tart (serving size: 3 tarts)

Recipe Time

Prep: 30 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 139
Fat 8 g
Satfat 3 g
Protein 5 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 14 mg
Sodium 257 mg

Ingredients

1 medium beet, peeled, halved crosswise, cut into 1/4-inch wedges
1 parsnip, peeled, cut into 1/2-inch half moons
1 medium carrot, cut into 1/2-inch half moons
1 1/2 teaspoons olive oil
Salt and pepper
30 frozen baked mini phyllo shells, thawed
1/2 cup crumbled soft goat cheese, at room temperature
1/2 cup ricotta, at room temperature
1/4 cup grated Parmesan
2 teaspoons grated lemon zest
1 teaspoon fresh thyme leaves, plus more for garnish

Preparation

1. Preheat oven to 400°F. Spread vegetables in a single layer on a parchment-lined baking sheet. (Spread beet on a separate lined sheet so it doesn't stain the other vegetables.) Toss with oil; season with salt and pepper. Roast vegetables, stirring halfway through, until tender and evenly browned, about 30 minutes.

2. Arrange phyllo shells in a single layer on a baking sheet. Bake for 2 to 3 minutes to crisp. Set aside to cool.

3. Blend cheeses, zest, thyme and 1/4 tsp. each salt and pepper in a food processor until smooth. Transfer mixture to a ziplock bag. Snip a small hole in one corner; pipe into each shell. Place roasted vegetables on top. Garnish with fresh thyme. Serve warm or at room temperature.

December 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note