Sometimes preparing dishes that can be served individually is an excellent idea for a casual dinner or hosting friends with a unique buffet. Today, we’re bringing you a recipe for individual vegetable tarts—a simple and delicious dish that can also be frozen, allowing you to have them ready to heat...
Ingredients
unit puff pastry discs for empanadas12
unit chopped onion1
unit chopped zucchini3
unit chopped red bell pepper1
unit chopped carrots2
unit chopped eggplant1
unit eggs3
milk1cup
salt
pepper
oil
Nutrition (per serving)
Calories
12.4kcal (0.62%)
Protein
0.6g (1.28%)
Carbs
1.0g (0.35%)
Sugars
1.0g (2.06%)
Healthy Fat
0.2g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
How to make Individual Vegetable Tarts
Prepare the Filling
- Step 1
Heat a bit of oil in a skillet and sauté the onion along with the bell pepper until the onion becomes translucent.
- Step 2
Add the carrots and cook over low heat for 5 minutes before adding the zucchini and eggplant.
- Step 3
Season with salt and pepper to taste and continue cooking until the vegetables are tender and lightly browned. Remove from heat and set aside.
Prepare the Tart Shells
- Step 1
Brush each individual tart mold with oil and line them with the puff pastry discs.
- Step 2
Distribute a portion of the cooled filling into each mold.
Prepare the Egg Mixture
- Step 1
In a bowl, beat the eggs with the milk, salt, and pepper to taste.
- Step 2
Spoon the egg mixture over each tart, covering the filling but ensuring it doesn’t exceed ¾ of the mold’s capacity.
Bake
- Step 1
Place the molds on a baking tray.
- Step 2
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
- Step 3
Remove from the oven and carefully unmold.
Serve
- Step 1
Serve the individual vegetable tarts on their own or accompanied by a light tomato sauce.
Nutrition (per serving)
Nutrition (per serving)
Calories
12.4kcal (0.62%)
Protein
0.6g (1.28%)
Carbs
1.0g (0.35%)
Sugars
1.0g (2.06%)
Healthy Fat
0.2g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If freezing the tarts, bake and cool them first. Thaw in the refrigerator and reheat briefly in a very hot oven to restore crispness.
For added flavor, sprinkle grated Parmesan cheese on top and gratinate before serving.
FAQS
Can I freeze the vegetable tarts?
Yes, you can freeze them after baking and cooling. Thaw in the refrigerator and reheat briefly in a hot oven to restore crispness.
What can I serve with these tarts?
You can serve them on their own or with a light tomato sauce for added flavor.
Can I use store-bought puff pastry?
Yes, store-bought puff pastry discs for empanadas work perfectly for this recipe.
Can I add cheese to the tarts?
Yes, sprinkling grated Parmesan cheese on top before baking is a delicious option.
How do I prevent the pastry from becoming soggy?
Ensure the vegetable filling is cooled before adding it to the pastry shells and avoid overfilling with the egg mixture.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia