Mini Vegetable Tartlets
Crisp mini tart shells filled with sautéed seasonal vegetables, creamy cheese, and fresh herbs.These tartlets look elegant on a December table yet are light, flavorful, and easy to make — perfect for festive gatherings or mezze platters.
Prep: 15 minutes
Bake: 20–22 minutes
Total: ~35 minutes
Ingredients
1 sheet puff pastry
1 tbsp olive oil
½ cup zucchini, finely diced
½ cup red bell pepper, finely diced
¼ cup red onion, finely chopped
1 garlic clove, minced
½ tsp dried oregano or thyme
Salt & black pepper, to taste
½ cup ricotta or cream cheese
¼ cup crumbled feta or grated mozzarella
1 tbsp fresh parsley or basil, chopped
Instructions
1. Prepare pastry
Preheat oven to 375°F (190°C).
Roll out puff pastry slightly and cut into 12 circles.
Press into a greased mini muffin tin.
2. Cook vegetables
Heat olive oil in a pan.
Saute onion and garlic until soft.
Add zucchini and bell pepper.
Season with oregano, salt, and pepper.
Cook 3–4 minutes until just tender. Cool slightly.
3. Fill
Mix ricotta (or cream cheese) with herbs.
Spoon into pastry shells.
Top with vegetables and sprinkle with feta or mozzarella.
4. Bake
Bake 20–22 minutes until pastry is golden and filling is set.
5. Serve
Cool slightly and remove from tin.
Garnish with fresh herbs.
Tips & Variations
Add mushrooms, spinach, or sun-dried tomatoes.
Use goat cheese for extra tang.
Make vegan by using plant-based cream cheese.
Serve warm or at room temperature.
Nutritional Information
Calories: ~110
Protein: 3 g
Carbs: 9 g
Fat: 7 g
Fiber: 1 g
Sodium: ~150 mg