Preheat oven to 180°C.

Peel and chop kumara into 3cm chunks.

Cut red capsicums into large flat pieces, discarding seeds and membranes.

Halve zucchini lengthways and cut into 3cm lengths.

Peel onions and cut into 8 wedges.

Arrange vegetables on two lightly oiled baking trays and spray with olive oil.

Roast for 45 minutes, turning occasionally, until tender and golden brown.

Set aside to cool.

Peel capsicums and cut into smaller pieces.

Cut 6 x 15cm rounds from pastry sheets using a saucer as a guide.

Line 6 lightly greased 9.5cm pie dishes with the pastry.

Place baking paper over pastry and fill with dry rice or beans.

Blind bake for 15 minutes, then remove paper and beans.

Bake for a further 5 minutes until golden.

Cool before filling with vegetables and feta.

Divide vegetables and feta among the pastry cases.

Stand pie dishes on a large oven tray.

Whisk eggs and cream together.

Pour egg mixture over the filling.

Bake for 35 minutes until set.

Serve warm or at room temperature.