Pies & Pizza

Mini Roasted Vegetable Tarts

These tartlets are the perfect starter for any celebratory dinner.

Serves 6.
Prep Time: 30 minutes.
Cooking Time: 25-30 minutes.

Ingredients

• 2 x 175g packets Vine Sweet Minicaps® baby capsicums, halved lengthways, seeds & stalk removed
• 250g fresh chestnuts or 439g can whole chestnuts, drained
• 4 tbs olive oil
• 60g craisins, soaked in water for 10 minutes
• 2 sheets puff pastry, thawed if frozen
• 1 tbsp balsamic vinegar
• Small handful fresh basil leaves
• Salt and freshly ground black pepper

Cooking Instructions

• Preheat oven to 200˚C.
• If using fresh chestnuts, carefully cut slit in shell of each chestnut with sharp knife. Simmer for 10 minutes, peel immediately.
• Heat 2 tbsp oil in roasting tin. Add capsicums and chestnuts. Season with salt & pepper, shake tin.
• Roast for 30 minutes.
• Meanwhile, cut out 6 x 12cm circles puff pastry using a pastry cutter or small bowl as a guide.
• Arrange roasted vegetables, chestnuts and craisins attractively in 6 tartlet tins, about 10cm diameter. Top each with a circle of pastry.
• Bake for 15-20 minutes until the pastry is golden and puffed. Turn out so pastry is on the bottom.
• Combine remaining olive oil with balsamic vinegar. Season with salt & pepper. Drizzle over tartlets. Top with basil leaves.