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