Mini Mediterranean Veggie Tartlets
These mini tartlets have flaky crusts filled with creamy yogurt-feta mix and topped with roasted Mediterranean vegetables. They’re bite-sized, bright, and full of savory flavor — perfect as appetizers or a beautiful addition to a mezze platter.
🥘 INGREDIENTS
Crust (Choose One)
Option 1 — Ready-made:
1 sheet puff pastry, thawed
Or
Option 2 — Healthier Greek-style crust:
1 cup whole-wheat flour
3 tbsp olive oil
¼ tsp salt
4–5 tbsp cold water
Veggie Filling
1 small zucchini, finely diced
1 small red bell pepper, finely diced
½ red onion, finely diced
½ cup cherry tomatoes, halved
1 small eggplant (optional), diced
2 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
Salt & pepper to taste
Creamy Base
½ cup Greek Yogurt
¼ cup crumbled feta
1 tbsp lemon juice
1 tsp olive oil
1 tbsp chopped fresh parsley or basil
For Topping
Extra feta
Fresh basil or parsley
A drizzle of olive oil or balsamic glaze
🔥 INSTRUCTIONS
1. Prepare the Crust
If using puff pastry
1. Cut pastry into 12 small squares.
2. Press each square into a mini muffin tray.
3. Prick the bottom with a fork.
If making homemade crust
1. Mix whole-wheat flour, salt, and olive oil.
2. Add water gradually until a dough forms.
3. Roll out and cut into 12 circles.
4. Press into mini muffin tray.
Bake empty crusts at 190°C (375°F) for 8–10 minutes until lightly golden.
2. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Toss diced zucchini, pepper, onion, tomatoes, and eggplant with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread on a tray and roast 15–18 minutes, until soft and slightly caramelized.
4. Let cool slightly.
3. Make the Creamy Base
In a small bowl mix:
- Greek yogurt
- Feta
- Lemon juice
- Olive oil
Fresh herbs
Mix until creamy.
4. Assemble the Tartlets
1. Spoon a small layer of the yogurt-feta cream into each baked tartlet shell.
2. Add a spoonful of roasted vegetables on top.
3. Finish with a crumble of feta and fresh herbs.
5. Optional Add-Ons
Drizzle balsamic glaze
Add olive tapenade
Add roasted chickpeas for crunch
Sprinkle za’atar or paprika
Serve warm or cold — both taste amazing.
💡 TIPS & NOTES
Make the veggies small so they fit neatly into tartlets.
You can use phyllo cups for a super-crispy version.
Add olives or sun-dried tomatoes for extra Mediterranean flavor.
The tartlets hold well for 2 days in the fridge.
❓ frequently Asked Questions FAQ
Q: Can I make these ahead?
Yes — bake the shells and roast veggies. Assemble right before serving.
Q: Can I use other veggies?
Absolutely — mushrooms, spinach, corn, carrots, or broccoli work great.
Q: Can I make them gluten-free?
Use gluten-free pastry or almond flour crust.
🍽️ Nutrition information
Calories: 70
Protein: 2.5g
Carbs: 6g
Fat: 4g
Fiber: 1g