Grease 4 x 10cm tartlet tins and line with pastry rolled to 3mm thickness.
Chill the lined tins in the fridge for 30 minutes.
Preheat the oven to 180°C.
Blind bake pastry shells with greaseproof paper and baking beans for 15 minutes.
Increase the oven temperature to 220°C.
Toss vegetables and garlic in olive oil and bake for 20 minutes until browned.
Boil cream in a pan and whisk in butter, lemon juice, and herbs.
Mash two roasted garlic cloves and whisk into the cream sauce.
Fill the tartlet shells with the roasted vegetable mixture.
Heat the filled tarts in the oven for two minutes.
Serve the tartlets on warmed plates with the sauce and herby salad.