I can still vividly remember the aroma of my grandma’s famous Mini Veggie Tartlets wafting through the kitchen on holidays. She’d make a big batch of 12 tartlets – just enough for everyone to have one (or maybe two if we were feeling extra hungry!). The flaky, buttery crust paired with the savory veggie filling was absolute perfection. It’s a recipe that’s been passed down through our family for generations, and I’m thrilled to share it with you today.
Table of Contents
Why This Mini Veggie Tartlets Recipe Will Become Your Go-To
The Secret Behind Perfect Mini Veggie Tartlets
What makes this Mini Veggie Tartlets recipe so special is the unique combination of ingredients and techniques that result in an unbelievably delicious and visually stunning dish. The key is striking the perfect balance between the crisp, golden crust and the flavorful, well-seasoned veggie filling. This recipe yields exactly 12 perfectly portioned tartlets, so you’ll have just enough to satisfy a crowd (or enjoy a few leftovers for yourself!).
Essential Ingredients You’ll Need
To make these 12 delectable Mini Veggie Tartlets, you’ll need:
- 1 sheet puff pastry, thawed
- 1 cup diced bell peppers (red, yellow, and/or orange)
- 1/2 cup diced zucchini
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Mini Veggie Tartlets Instructions
Preparing Your Mini Veggie Tartlets
This recipe takes 25 minutes total – 10 minutes for prep and 15 minutes for cooking. You’ll need a food processor, rolling pin, and a 12-cup mini muffin tin to make these adorable and delicious Mini Veggie Tartlets.
1- In a food processor, pulse the flour, butter, and salt until the mixture resembles coarse crumbs. Gradually add the ice water and pulse just until the dough starts to come together.
2- On a lightly floured surface, roll the dough out to 1/8-inch thickness. Use a 3-inch round cutter to cut out 12 circles, re-rolling the scraps as needed.
3- Gently press the dough circles into the mini muffin cups, making sure to evenly distribute the dough. Prick the bottom of each crust with a fork.
4- In a skillet, sauté the chopped vegetables, garlic, and herbs until tender. Allow the mixture to cool slightly, then stir in the Parmesan, eggs, and heavy cream.
5- Spoon the veggie filling into the prepared crusts, filling them almost to the top.
6- Bake the Mini Veggie Tartlets at 400°F for 15 minutes, or until the crusts are golden brown and the filling is set. Allow to cool for 5 minutes before carefully removing from the muffin tin.
Pro Tips for Success
To ensure perfectly baked Mini Veggie Tartlets, be sure to use very cold butter in the crust and don’t overfill the cups. Also, let the veggie filling cool slightly before adding it to the crusts to prevent the dough from getting soggy. And don’t be afraid to get creative with the veggie mix-ins – this recipe is highly versatile!
Serving and Storing Your Mini Veggie Tartlets
Perfect Pairings for Mini Veggie Tartlets
These 12 bite-sized Mini Veggie Tartlets make for the perfect appetizer or side dish. Serve them alongside a fresh green salad or roasted potatoes for a light and satisfying meal. They also pair beautifully with a crisp white wine or a refreshing sparkling water.
Storage and Make-Ahead Tips
Leftover Mini Veggie Tartlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a 350°F oven for 5-7 minutes until heated through. For make-ahead convenience, you can prepare the crusts and veggie filling separately up to 2 days in advance, then assemble and bake the tartlets just before serving.
Variations and Dietary Adaptations for Mini Veggie Tartlets
Creative Mini Veggie Tartlets Variations
Get creative with different veggie combinations, like roasted red peppers and spinach, or caramelized onions and mushrooms. You can also try swapping the Parmesan for crumbled feta or goat cheese. During the summer, consider using fresh tomatoes, zucchini, and basil for a bright, seasonal twist.
Making Mini Veggie Tartlets Diet-Friendly
To make these Mini Veggie Tartlets gluten-free, simply use a gluten-free all-purpose flour blend in the crust. For a vegan version, swap the butter for coconut oil or vegan butter, and use plant-based milk instead of heavy cream in the filling. And for a low-carb adaptation, you can make the crust with almond flour or use pre-made low-carb mini tart shells.
Frequently Asked Questions
Q: Can I use frozen vegetables instead of fresh?
A: Yes, you can definitely use frozen vegetables in this recipe. Just be sure to thaw and drain them well before sautéing.
Q: How many servings does this recipe make?
A: This recipe makes exactly 12 servings, with each serving being 1 tartlet.
Q: Can I make the tartlet crusts ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. Just be sure to let it come to room temperature before rolling and pressing into the muffin tin.
Q: How do I store any leftover Mini Veggie Tartlets?
A: Leftover tartlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a 350°F oven for 5-7 minutes until heated through.
Q: What if my tartlet crusts shrink in the oven?
A: To prevent shrinkage, make sure to prick the bottom of the crusts with a fork before baking. This will help the dough hold its shape.
Mini Veggie Tartlets
- Total Time: 25
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the irresistible taste of our homemade Mini Veggie Tartlets, featuring a flaky pastry shell filled with a vibrant blend of fresh vegetables. These bite-sized delights are the perfect healthy appetizer or snack, ready in just 10 minutes.
Ingredients
– 1 sheet puff pastry, thawed
– 1 cup diced bell peppers (red, yellow, and/or orange)
– 1/2 cup diced zucchini
– 1/4 cup diced red onion
– 2 tablespoons chopped fresh parsley
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. 1. Preheat the oven to 400°F (200°C). Grease a 12-cup mini muffin tin.
2. 2. Roll out the puff pastry sheet and use a 2-inch round cookie cutter to cut out 12 circles.
3. 3. Gently press the pastry circles into the prepared muffin tin, pressing them into the sides to form small cups.
4. 4. In a bowl, combine the diced bell peppers, zucchini, red onion, parsley, olive oil, salt, and black pepper. Mix well.
5. 5. Spoon the vegetable mixture into the pastry cups, filling them evenly.
6. 6. Bake for 12-15 minutes, or until the pastry is golden brown and the vegetables are tender.
7. 7. Remove the Mini Veggie Tartlets from the oven and let them cool for 5 minutes before carefully removing them from the tin.
8. 8. Serve warm or at room temperature.
Notes
For a creamier texture, you can add a small spoonful of ricotta or cream cheese to the vegetable filling before baking. Experiment with different vegetable combinations to suit your taste preferences.
- Prep Time: 10
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American
Conclusion
These Mini Veggie Tartlets are the perfect bite-sized appetizer or side dish that will have your guests raving. With their flaky, buttery crusts and savory veggie fillings, they’re sure to become a new family favorite. I can’t wait for you to try this recipe and experience the same joy I felt growing up with my grandma’s famous Mini Veggie Tartlets. Let me know how they turn out in the comments below!
