Loaded Veggie Tarts

These veggie tarts can be made in your pie maker!

TIP! You can replace pumpkin, broccoli and zucchini with 4 cups (550g) of any variety of chopped, cooked vegetables, or substitute mixed frozen vegetables or leftover roast veggies. You will need about 350g pumpkin to yield 250g after peeling. For a shortcut, use diced butternut pumpkin, available from supermarkets.




Steam or microwave pumpkin, cauliflower and zucchini until just tender, drain. Transfer vegetables to a large bowl with capsicum and parsley. Season with salt and pepper. Toss to combine. 


Whisk eggs, cream and pesto in a large jug until combined.


Preheat a 4-hole pie maker. Using the 10.5cm pie maker base cutter, cut four rounds from each pastry sheet. Lightly press four rounds into the pie maker holes. Fill each pastry case with a 1⁄4 cup of vegetable mixture. Sprinkle with parmesan. Spoon over enough egg mixture to fill cases. Close lid.


Cook tarts for 8 minutes, or until pastry is golden and filling is set. Continue process with remaining pastry, vegetables and egg mixture to make 12 tarts in total.

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