2013 - Wraps Roast Vege Tart platter.jpg

ROASTED VEGE TARTS

2 Farrah Garden Spinach Wraps
½ red capsicum, finely diced
1 small courgette, finely diced
½ small aubergine, finely diced
1 celery stick, finely diced
½ red onion, finely diced
2 tbsp olive oil
100g tomato pasta sauce
2 tbsp tomato paste
60g cheese, grated

Preheat oven to 180°C.

Place the capsicum, courgette, aubergine, celery and red onion in a baking tray.

Pour the olive oil over the vegetables and roast in oven for 20 minutes.

Lightly grease a mini muffin tin.

Cut out twelve round shapes from the wrap using a cookie cutter. Make three even slits into each circle, leaving an adequate base area. Push into the muffin tin.

Mix together the roasted vegetables, pasta sauce and tomato paste. Add into each tart, then top each with grated cheese. Bake in the oven for 15 minutes, or until filling is baked through and golden brown on top.

Remove from the oven and allow to cool

  • Instead of roasting, the vegetables can be gently fried until soft.