Name: Vegetable and cheese tarts
Cook time: 45 min
Total time: 45 min
Ingredients: 1 (sheet) shortcrust pastry; 1/2 tomato, chopped finely; 1/2 carrot, chopped finely; 1/2 zucchini, chopped finely; 1/4 cup rinsed, drained canned kidney beans; 2 tablespoon frozen peas, thawed; 2/3 cup finely grated cheddar

Ingredients

1 (sheet) shortcrust pastry

1/2 tomato, chopped finely

1/2 carrot, chopped finely

1/2 zucchini, chopped finely

1/4 cup rinsed, drained canned kidney beans

2 tablespoon frozen peas, thawed

2/3 cup finely grated cheddar

Method

1.Preheat oven to 200°C/400°F.

2.Cut pastry into nine 7cm rounds; press pastry rounds into nine holes of a greased shallow round-based (30ml) patty pan, prick bases well with a fork.

3.Bake pastry cases for 15 minutes or until browned lightly; remove from oven. Reduce oven temperature to 180°C/350°F.

4.Meanwhile, combine tomato, carrot, zucchini, beans and peas in a small bowl; divide mixture among pastry cases, sprinkle cheese over top of each tart. Bake for 10 minutes or until cheese melts.

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