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.

Recipe by MyRecipes December 2013

Gallery

Theresa Raffetto; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Yield:
Yields: 30 tart (serving size: 3 tarts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

139 calories; fat 8g; saturated fat 3g; protein 5g; carbohydrates 11g; fiber 1g; cholesterol 14mg; sodium 257mg.
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