250g peeled butternut pumpkin, cut into 1cm pieces (see tip)
200g cauliflower, cut into small florets
1 small (100g) zucchini, cut into 1⁄2cm slices
80g (1/3 cup) drained chargrilled capsicum, chopped
1⁄4 cup chopped fresh parsley
1/3 cup pure cream
2 tblsps sundried tomato pesto
3 sheets shortcrust pastry, just thawed
1/3 cup grated parmesan
Steam or microwave pumpkin, cauliflower and zucchini until just tender, drain. Transfer vegetables to a large bowl with capsicum and parsley. Season with salt and pepper. Toss to combine.
Whisk eggs, cream and pesto in a large jug until combined.
Preheat a 4-hole pie maker. Using the 10.5cm pie maker base cutter, cut four rounds from each pastry sheet. Lightly press four rounds into the pie maker holes. Fill each pastry case with a 1⁄4 cup of vegetable mixture. Sprinkle with parmesan. Spoon over enough egg mixture to fill cases. Close lid.
Cook tarts for 8 minutes, or until pastry is golden and filling is set. Continue process with remaining pastry, vegetables and egg mixture to make 12 tarts in total.