Description
These delectable Mini Veggie Tartlets are a quick and easy appetizer that are perfect for any gathering. The buttery, flaky crust perfectly complements the vibrant and flavorful vegetable filling, creating a bite-sized delight that’s sure to impress your guests.
Ingredients
– 1 sheet puff pastry, thawed
– 1 cup mixed diced vegetables (such as bell peppers, onions, zucchini)
– 2 tablespoons olive oil
– 1 teaspoon dried herbs (such as thyme, oregano, or basil)
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions
1. – Preheat your oven to 400°F (200°C).
2. – Unfold the puff pastry sheet and cut it into 12 equal squares using a sharp knife or cookie cutter.
3. – Gently press the pastry squares into a greased mini muffin tin, ensuring they form small tart shells.
4. – In a bowl, mix together the diced vegetables, olive oil, dried herbs, salt, and pepper until well combined.
5. – Spoon the vegetable mixture into the prepared tart shells, filling them to the top.
6. – Brush the exposed pastry edges with the beaten egg.
7. – Bake the Mini Veggie Tartlets for 18-20 minutes, or until the pastry is golden brown and the vegetables are tender.
8. – Remove the tartlets from the oven and let them cool for a few minutes before serving.
Notes
These Mini Veggie Tartlets can be made ahead of time and reheated just before serving. They also freeze well, so you can make a batch and have them on hand for easy entertaining.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Method: Baking
- Cuisine: American