Flan Pastry or Make Short Pastry 
Short Pastry:
250g plain flour.
175g butter.
Pinch Salt & ½ dl Cold Water.

Vegetarian Filling:
6 baby bocconcini cheeses.
12 small cherry tomatoes.
12 tspns Pureed pumpkin (seasoned).
2 courgettes.
2 Baby Eggplants.
1 large field mushroom.
12 Broccoli flowerets.
1 Fire Roasted red capsicum.

Short Pastry:
Sieve flour & salt into a bowl,
Rub in the butter to granular texture.
Make a bay in the centre & mix in sufficient water until mixture forms a light smooth paste.
Rest mixture for 30 minutes in refrigerator.
Roll out pastry thinly onto a floured bench.  Using an 8cm round pastry cutter cut all the shapes to fit into 6-7cm baking tins.
Blind bake in pre-heated 180 deg C oven for approx 10 minutes.
Cool on racks until need for fillings.

Blanch broccoli flowerets. Cool in ice water.
Thinly slice courgettes & aubergines – season & lightly sautee in butter & garlic.
Sautee small sliced field mushroom in a little butter. Cool.
Cut Fire roasted capsicums into tart size portions.
Slice bocconcini cheese.
Fill tarts with layers of vegetables & one layer of pureed pumpkin.
Top with broccoli, cherry tomato & bocconcini.
Heat in oven until tarts are warmed through.
Serve.

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