Mini Veg Tarts recipe by Ruhana Ebrahim

Ingredients

• (Makes +/-4 dzn)
• 400g Today puff pastry
• 1 punnet baby marrows
• ½ punnet baby plum tomatoes
• 8 carrots
• 1 tub Lancewood cream cheese
• 2 tablespoon low fat mayonnaise
• ½ teaspoon garlic salt
• 1 teaspoon Robertson's veggie spice
• 1 teaspoon rough red chillies
• ½ freshly cracked black pepper
• 1 tablespoon lemon juice
• 1. Roll out pastry on floured surface. Cut out rounds to fit in mini muffin pan.
• 2. Spray 'and Cook pans.
• 3. Place pastry inside.
• 4. Mix cream cheese with all filling ingredients.
• 5. Spoon into pastry cups.
• 6. Cut and arrange veg as desired.
• 7. Bake in preheated oven at 180degC for 15-20min till pastry cooked through.
• 8. Before serving drizzle on balsamic