Serves - makes 20 tarts
Preparation: 30 mins | Cooking: 45 mins

Ingredients:
1 Parsnip, peeled
1 onion
1 zucchini
1 small sweet potato
1 tsp Spencers ground cumin
1 tsp Spencers ground coriander
½ tsp Spencers chilli crushed
½ tsp Spencers garam masala
2 tsp Spencers chopped garlic
¼ (60mL) Dandaragan olive oil
10 cherry tomatoes, halved
5 sheets shortcrust pastry
1 egg, lightly beaten
½ tsp Spencers paprika

1. Chop parsnip, onion, zucchini and sweet potato into 1 inch cubes and place in a large bowl.
2. Add spices, garlic and oil to bowl and mix until vegetables are well coated in spice mix.
3. Pour onto a oven tray and bake at 200°C/180°C fan forced for 45 minutes until vegetables and tender and golden (turn every 10 minutes to help cook evenly. Set aside to cool.
4. Use a 10.5cm round cookie cutter to cut out 20 circles from the pastry sheets and place onto a lined baking tray.
5. Spoon a small mound of the spiced veggie mix onto each pastry circle and top with a cherry tomato half. Crimp edges to prevent veggies falling off of tarts.
6. Brush with beaten egg, sprinkle with paprika and bake for a further 15 minutes until pastry is golden.