Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Prep Time
30 Mins
Cook Time
30 Mins
Yield
Yields: 30 tart (serving size: 3 tarts)

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.

How to Make It

Step 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.

Step 2

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

Step 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.

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