Winter Vegetable Tartlets

• 500 g butternut pumpkin, peeled and cut into small chunks
• 350 g baby beetroot, washed and halved
• Olive oil spray
• 1 leek, halved lengthways and thickly sliced
• 3 sheets frozen shortcrust pastry, thawed
• 125 g PHILADELPHIA Cream Cheese, softened
• 1/4 cup sour cream
• 2 eggs
• 1 clove garlic, crushed
• salt and pepper, to taste
• 2 tablespoons chopped thyme
• Green salad, to serve

1. PLACE pumpkin and beetroot on a lined baking tray.
2. Spray with oil and bake in a hot oven 200C for 20 minutes.
3. Add leek to the tray, spray with oil and continue cooking for a further 1015 minutes until vegetables are tender.
4. CUT out 2 x 14cm rounds from each sheet of pastry and press into 6 greased 12cm round loosebased tartlet pans.
5. Prick bases with a fork and bake in a hot oven 200C for 810 minutes or until just starting to colour.
6. WHISK together the PHILLY, sour cream, eggs, garlic and seasonings until smooth.
7. Pour PHILLY mixture evenly into the pastry cases, top with the roasted vegetables, sprinkle with thyme and bake in a hot oven 200C for 1215 minutes until filling is set.
8. Place on serving plates with green salad.
9. Serve immediately.
10. HANDY TIP: Always use fresh herbs if available.
11. If not, substitute with half the quantity of dried herbs.

baby beetroot, olive oil spray, shortcrust pastry, philadelphia cream cheese, sour cream, eggs, clove garlic, salt, thyme, green salad

Taken from www.kraftrecipes.com/recipes/winter-vegetable-tartlets-127221.aspx (may not work)