Mediterranean Mini Harvest Tarts with Caramelized Veggies, Brie & Cranberry Drizzle
These Mediterranean Mini Harvest Tarts are a beautiful blend of savory, sweet, and creamy flavors, perfect for holiday gatherings or elegant appetizers. Flaky pastry shells are filled with soft, melty Brie cheese and topped with caramelized Mediterranean vegetables, creating a warm, comforting base. A bright cranberry drizzle adds a tart-sweet sparkle that lifts the entire bite. These mini tarts look impressive, taste gourmet, and come together easily with simple ingredients. They’re ideal for parties, family dinners, or festive occasions where you want a delicious snack that feels both seasonal and Mediterranean-inspired.
Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mini tarts
Ingredients
For the Mini Tart Shells
12 mini tart shells (store-bought or homemade)
OR
1 puff pastry sheet, cut into 12 squares
For the Caramelized Mediterranean Vegetables
1 tbsp olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small zucchini, diced
2 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp salt
¼ tsp black pepper
1 tsp balsamic vinegar (optional)
For the Filling
150–180g Brie cheese, cut into small cubes
2 tbsp chopped walnuts or almonds (optional)
1 tbsp fresh parsley, chopped
For the Cranberry Drizzle
½ cup cranberry sauce or cranberry jelly
1 tbsp water
½ tsp lemon juice
Pinch of salt
Instructions
Prepare the Tart Shells
If using ready-made tart shells, pre-bake 5–7 minutes.
If using puff pastry, press squares into a greased muffin tray, poke holes with a fork, and bake at 190°C (375°F) for 10 minutes.
Make the Caramelized Veggies
Heat olive oil and cook onions 4–5 minutes.
Add bell pepper, zucchini, garlic, thyme, rosemary, salt, and pepper.
Cook 6–8 minutes until caramelized.
Stir in balsamic and cook 1 minute more.
Make the Cranberry Drizzle
Heat cranberry sauce with water and lemon juice until smooth and pourable.
Set aside.
Assemble & Bake
Add 2–3 pieces of Brie to each tart shell.
Spoon caramelized veggies on top.
Add nuts if using.
Bake 8–10 minutes at 190°C (375°F), until Brie melts.
Drizzle warm cranberry sauce over each tart.
Garnish with parsley.
Tips
For Best Caramelization
Cook veggies on medium heat; avoid overcrowding.
A splash of balsamic deepens flavor.
For Perfect Brie Melt
Freeze Brie for 5 minutes to cube easily.
Keep rind on for structure or remove for creaminess.
Pastry Tips
Chill puff pastry tart cups 10 minutes before baking for extra flakiness.
Always poke holes to prevent puffing too high.
Cranberry Drizzle Tips
Don’t over-thin; it should be syrupy.
A tiny pinch of salt boosts flavor balance.
Make-Ahead Tips
Prepare veggies and drizzle 1–2 days ahead.
Fill and bake just before serving for the best texture.
Variations
Feta Mediterranean Tarts
Use feta instead of Brie; add olives or sun-dried tomatoes.
Goat Cheese & Honey
Swap Brie for goat cheese and drizzle with honey instead of cranberry.
Fig & Brie Tarts
Replace cranberry drizzle with fig jam.
Vegan Version
Use vegan cheese + puff pastry + pomegranate glaze.
Protein Add-In
Add shredded roast chicken or turkey before baking.
Spicy Version
Add chili flakes to the veggie mix.
Q&A
Q: Can I make these ahead?
Yes—prepare all components ahead, but bake with cheese just before serving.
Q: Can I use different cheese?
Brie can be replaced with mozzarella, goat cheese, camembert, or feta.
Q: Can I store leftovers?
Store 24 hours in the fridge and reheat in the oven for best texture.
Q: What can I use instead of cranberry?
Pomegranate syrup, raspberry jam, apricot jam, or honey-balsamic glaze.
Nutrition (Per Mini Tart)
Calories: 120–150
Protein: 4g
Carbs: 10g
Fat: 8g
Fiber: 1g
Sugar: 4g
Conclusion
These mini Mediterranean harvest tarts are simple, festive, and bursting with flavor—perfect for parties or cozy gatherings. With creamy melted Brie, caramelized veggies, and a bright cranberry drizzle, they deliver elegance with minimal effort.