Thanksgiving Recipe: Roasted Vegetable and Feta Tarts

Roasted Vegetable and Feta Tarts

This recipe makes 12 mini tarts

  • 400g Organic Butternut Squash
  • 200g Swiss brown mushrooms
  • Medium sized Bell peppers : Red, yellow and green (one each)
  • 15-20 Cherry Tomatoes
  • 1 cup chopped Red onion
  • 1 tbsp chopped Garlic
  • 200g Greek feta
  • 2 tbsp Olive oil
  • 1 tsp fresh thyme
  • 1 tsp Oregano
  • 5 leaves Sweet Basil
  • 2 tbsp paprika
  • 1 tsp Cumin powder
  • 200g Borg’s Short crust pastry dough


  1. Finely chop the red onion and garlic.
  2. Peel and dice the butternut squash into 1 cm cubes. Similarly dice the mushrooms, bell peppers.
  3. In a wok, use olive oil and stir fry the onions, garlic with fresh thyme till lightly browned.
  4. Now add in the butternut squash, cumin powder, chopped oregano and basil. Cover and cook for 5-7 minutes.
  5. Once the squash seems tender, stir in the diced mushrooms and bell peppers and fry till the water evaporates. Add in the cherry tomatoes and paprika and cook on a low flame for 10 minutes.
  6. Once the filling has partially cooled, transfer to a large bowl and grate in the feta.
  7. Roll out the thawed pastry dough to 3 mm thickness and cut out dough shells to fit in a muffin tray.
  8. Lightly spray the muffin tray with olive oil and lay the tart shells shaping them to fit the moulds. Place about 2 tbsp of filling in each shell.
  9. Preheat the oven to 200 Degrees Celsius. Bake the filled tarts at 180 degrees Celsius for 20 minutes or until crispy golden brown.
  10. Serve hot for as a delicious vegetarian main course.

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