Vegetable Tartlets Recipe
In this Vegetable Tartlets, we fill the pastry with creamy, cheesy, mixed vegetable filling. The tart crust in this recipe is made from scratch. You can make the dough or the tart shells ahead, to simplify the process of making the tartlets. Use your favorite vegetables or use leftover vegetables lurking in the refrigerator. These pretty tartlets are a great option to serve as an individual portion. You can also make one large tart and cut it into wedges.
Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner.
Here are few more tart recipes which you may like to try.
45 M
60 M
105 M
4 Servings
Ingredients
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For the crust
- 2 cups All Purpose Flour (Maida)
- 140 grams Butter (Salted) , chilled cut into cubes
- 1 teaspoon Salt , if using unsalted butter
- 3 tablespoons Water , cold at room temperature For the filling:
- 1 cup Milk
- 2 Whole Eggs
- 3 tablespoons Ricotta Cheese , or malai paneer,crumbled
- 1 Carrot (Gajjar) , chopped
- 8 Green beans (French Beans) , chopped
- 1 Green Bell Pepper (Capsicum) , chopped
- 6 Cherry tomatoes , halved
- 2 sprig Parsley leaves , chopped
- 2 sprig Basil leaves
- 2 sprig Fresh Thyme leaves
- 2 teaspoons Dried oregano
- Salt , to taste
- 2 teaspoons Whole Black Peppercorns , crushed
How to make Vegetable Tartlets Recipe
To begin making the Vegetable Tartlets first, For the crust, preheat the oven to 190 degree Celcius.
To make the tartlet crust, Add Maida and butter in a mixing bowl or the bowl of a food processor. Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor).
Add cold water as required, till the dough just comes together. (Do not handle the dough too much, work quickly)
Make a disk and wrap the dough in plastic film. Keep refrigerated for 45 minutes or an hour.
Grease 3 (4 inches) loose bottom, fluted tart pan.Cut the dough into 3 parts. Keep the other 2 dough balls refrigerated till you work on the first one.
Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.
Carefully pick up the rolled out dough and place on the pan.Press the bottom and the sides evenly. Scrape off the excess dough that comes out over the edge.
Prick the bottom with a fork and refrigerate the crust for 10 minutes.Repeat these steps for the other 2 dough balls.
Cut the baking paper slightly bigger than the tartlets.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)
Bake for 8-10 minutes. Remove the baking paper and beans and bake the crust for 5-6 minutes, till it is dry.
For the filling, heat the butter in a pan. Add the onion and garlic. Saute for a minute and then add the vegetables. Roast the vegetables for 5-6 minutes (or till they just soften).Add herbs,salt,pepper and mustard powder and mix well.
Whisk the eggs in a separate bowl. Add the milk and ricotta cheese into it.
Add 2-3 spoonfuls of the roasted vegetables in the tartlets.Pour the egg-milk mixture on top of the vegetable is the tart.
Top with shredded cheese and place the cherry tomatoes on top.Bake for about 15-20 minutes or till the filling is set and the top turns brown
Cool on a wire rack.Invert a glass and place it on a flat surface. Carefully place the tartlet over it. The fluted edge drops down.Serve your Vegetable Tartlets with salad for your weekend dinner.
Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner.
