Roll out dough thinly and cut out 2-inch diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with a fork. Bake for 5 to 7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling them 1/2 inch over the top of the tart shell. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean. Serve hot. Yields 60 tarts.
» The delicate colors of carrots and parsley make these hors d'oeuvres attractive additions to any table.