Roasted Vegetable Tarts

• 500g pumpkin, peeled and cut into small chunks
• 350g baby beetroot, quartered
• spray olive oil
• 1 leek, halved lengthways and cut into small chunks
• 1 1/2 large (28cm) sheets frozen shortcrust pastry, thawed
• 125g block PHILADELPHIA Cream Cheese, cubed and softened
• 1/4 cup sour cream
• 2 eggs
• 1 clove garlic, crushed
• salt and pepper, to taste
• 2 tablespoons thyme leaves, roughly chopped

1. Place pumpkin and beetroot onto a lined baking tray.
2. Spray with oil and bake at 200C for 20 minutes.
3. Add leek to the tray, spray with oil and continue cooking for a further 10-15 minutes until vegetables are tender.
4. Cut out 6 rounds (14cm) from the pastry and place into 6 greased 12cm round loose-base tart tins.
5. Prick bases with a fork and bake at 200C for 8-10 minutes or until just starting to colour.
6. Whisk together the Philly*, sour cream, eggs, garlic and seasoning until smooth.
7. Pour Philly* mixture evenly between the 6 pastry cases.
8. Divide the roasted vegetables between the 6 tarts, sprinkle with thyme and bake at 200C for 12-15 minutes until filling is cooked.
9. Serve warm.

baby beetroot, olive oil, chunks, shortcrust pastry, cream cheese, sour cream, eggs, clove garlic, salt, thyme

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-tarts-104444.aspx (may not work)