Roast Pumpkin, Leek & Mushroom Tart

I adapted this recipe from a Rosemary Conley low-fat cook book and really enjoyed it!  It's only 300 calories a serve and I love the filo pastry.  You could use any veges in this one, or even make it in muffin pans for individual serves.

Ingredients (serves 6)
500g butternut pumpkin
2 garlic cloves
1 tablespoon light soy sauce
2 medium leeks
150g mushrooms
6 sheets filo pastry
olive oil spray
1 tablespoon dried herbs
2 teaspoons stock powder/spice powder
75g low-fat cheddar cheese
2 eggs, beaten

Method
Preheat oven to 180 degrees celsius.  Peel and cube pumpkin and put in a roasting tray/dish.  Add crushed garlic and soy sauce and bake for 30 minutes.

Spray a large saucepan or frying pan with oil and add sliced leeks.  Cook until soft.  Add sliced mushrooms and cook for a further few minutes.

Layer filo pastry in a pie dish, spraying with oil in between layers.

Combine dried herbs, stock powder, cheese and eggs.

Combine pumpkin with leek and mushroom, then spread over pastry.  Pour over egg mixture.  Bake for 30 minutes.