Camembert and roasted vegetable parcels make the perfect vegetarian main course – although it would also work as an alternative starter. Roast the veg in advance and part bake the tarts. Pile in the filling and warm through at the last minute.
PREP 25 MINS
COOK 50 MINS
YOU WILL NEED
2 red peppers, deseeded, sliced
350g prepared squash, chopped
2 red onions, halved, sliced
2 garlic cloves, crushed
2tbsp olive oil
8 sheets filo pastry
40g butter, melted
1tbsp balsamic vinegar
8tsp red onion relish
2 x 145g petit Camembert, cut into quarters
Small bunch sage
HOW TO DO IT
1 Heat oven to 220C, Gas 7, with a baking sheet. Put the squash, onions, peppers and garlic into a roasting tin. Season, drizzle over olive oil and roast for 30 mins, turning once.
2 Grease 8 x 10cm tart tins. Brush filo pastry sheets with butter and cut each sheet into 4. Arrange a couple of filo pastry squares in each tin, with corners overhanging edges.
3 Cook pastry cases on preheated baking sheet for 5 mins until pale golden.
4 Pile roasted vegetables into pastry cases with 2 pieces of cheese. Scatter over sage, season and bake for 5-10 mins until vegetables warm and cheese, starting to melt (cover with foil, if over-browning).
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