ROASTED VEGGIE TARTS

Roasted Veggie Tarts image

Ashley Wood of Winnipeg, Canada uses a mini-muffin tray to form the shells of her crowd-pleasing butternut squash and zucchini mini-tarts. The vegetable filling is made quick and easy by using a wok to cook the vegetables. "I do advise to make more than needed ...because they vanish off the plate quickly!" she warns.

Provided by Tara Parker-Pope

Time 45m

Yield Makes 20 tarts

Number Of Ingredients 14

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Ingredients

1 1/2 tablespoons olive oil
1 onion, minced
1 garlic clove, minced
1 butternut squash, cut in large dice
1 zucchini, chopped
1 red bell pepper, chopped
1 tablespoon fresh oregano
1 tablespoon ground cumin
1 tablespoon ground oregano
1/2 cup vegan margarine
3 tablespoons organic sugar
1/2 teaspoon sage
Sprinkle of sea salt
1 1/4 cup whole wheat flour

Steps:

Preheat oven to 325 degrees.
Heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks. Add to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
In a large bowl, combine margarine, sugar, sage and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough. Add more margarine if the dough does not come together one tablespoon at a time.
Grease a mini-muffin tray with vegan margarine or olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Use muffin liners if you desire.
Scoop a small spoonful of vegetables into the tart shells. About a tablespoon full.
Bake for 20-25 minutes and serve immediately.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 113 milligrams, Sugar 10 grams