Vegetable Tartlets Recipe
Introduction
These Vegetable Tartlets are a delightful addition to any dinner table, offering a delicate blend of crispy pastry crusts filled with creamy, cheesy, and vegetable-packed goodness. The beauty of this recipe lies not only in its taste but also in its versatility. You can customize the filling using your favorite vegetables or even incorporate any leftover ones hiding in your fridge. Whether you’re looking to serve them as individual portions or prefer to prepare a large tart that can be cut into wedges, these tartlets are perfect for any occasion. For added convenience, you can prepare the crust and tart shells ahead of time, making the final assembly of these savory pastries a breeze.
Ideal for a vegetarian dinner, these tartlets pair wonderfully with a fresh salad and a glass of wine, making them the perfect treat for a relaxed weekend meal. Let’s dive into this recipe and learn how to create these delicious, golden-brown, and flavorful vegetable tartlets.
Ingredients
For the crust
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups (140 grams) |
| Butter (Salted), chilled | 140 grams |
| Salt | 1 teaspoon (if using unsalted butter) |
| Water (cold, at room temperature) | 3 tablespoons |
For the filling
| Ingredient | Quantity |
|---|---|
| Milk | 1 cup |
| Whole Eggs | 2 |
| Ricotta Cheese (or crumbled malai paneer) | 3 tablespoons |
| Carrot (Gajjar), chopped | 1 |
| Green Beans (French Beans), chopped | 8 |
| Green Bell Pepper (Capsicum), chopped | 1 |
| Cherry Tomatoes, halved | 6 |
| Parsley leaves, chopped | 2 sprigs |
| Basil leaves | 2 sprigs |
| Fresh Thyme leaves | 2 sprigs |
| Dried Oregano | 2 teaspoons |
| Salt | To taste |
| Whole Black Peppercorns, crushed | 2 teaspoons |
Preparation Time: 45 minutes
Cooking Time: 60 minutes
Instructions
For the Crust:
- Preheat the oven to 190°C (375°F).
- In a mixing bowl or the bowl of a food processor, combine All Purpose Flour (Maida) and Butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Alternatively, pulse the ingredients in a food processor 2-3 times to achieve the same texture.
- Gradually add cold water and mix until the dough just comes together. Be careful not to overwork the dough; handle it as gently as possible.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 45 minutes to an hour.
- Grease 3 (4-inch) loose-bottom, fluted tart pans. Once the dough has chilled, divide it into three equal portions, keeping two portions refrigerated while you work on the first.
- Lightly flour the work surface and roll out the dough into a circle that’s slightly larger than the tart pans.
- Carefully place the rolled dough into each pan, pressing it evenly into the base and up the sides. Trim off any excess dough, then use a fork to prick the bottom of the dough. Refrigerate the crusts for 10 minutes.
- Line each tart crust with baking paper, and fill with baking beans or dried beans (such as red kidney beans or chickpeas). Bake for 8-10 minutes.
- Remove the paper and beans, and return the crusts to the oven. Bake for another 5-6 minutes, until the crust is dry and lightly golden.
For the Filling:
- In a pan, heat a little butter over medium heat. Add chopped onion and garlic, sautéing for a minute until fragrant.
- Add the chopped vegetables — carrots, green beans, and green bell pepper. Roast the vegetables for 5-6 minutes, or until they start to soften, but remain crisp.
- Add the herbs (parsley, basil, thyme), salt, pepper, and dried oregano to the vegetables, mixing well.
- In a separate bowl, whisk the eggs and add the milk and ricotta cheese (or crumbled malai paneer).
- Add 2-3 spoonfuls of the roasted vegetables into the tartlet shells, followed by the egg-milk mixture. Top with shredded cheese (optional) and arrange cherry tomato halves on top for an extra burst of flavor.
- Bake the filled tartlets for 15-20 minutes, or until the filling is set and the top is golden brown.
Final Touch:
- Allow the tartlets to cool on a wire rack before serving.
- For easy removal, invert a glass and place it on a flat surface. Gently drop the tartlets onto the glass, allowing the fluted edges to fall down.
- Serve the vegetable tartlets warm, along with a refreshing Summer Lettuce Salad and a glass of your favorite wine for a delightful weekend dinner.
Allergen Information
- Contains Dairy: This recipe includes butter, milk, and ricotta cheese (or malai paneer). If you’re lactose intolerant, you can substitute with dairy-free alternatives such as vegan butter and non-dairy milk (like almond or oat milk).
- Contains Eggs: This recipe uses whole eggs for the filling. You can replace eggs with a suitable egg substitute (like flax or chia seeds mixed with water) if needed.
- Gluten: The crust contains all-purpose flour (maida), which is not gluten-free. If you need a gluten-free version, try substituting the flour with a gluten-free all-purpose flour blend.
Dietary Preferences
- Vegetarian: This recipe is completely vegetarian, making it perfect for those following a meat-free diet.
- Can be made Vegan: By substituting dairy ingredients (butter, cheese, and milk) with plant-based alternatives and using egg substitutes, you can easily make this recipe vegan.
Tips & Advice
- Customizing the Filling: Feel free to get creative with your vegetable choices. You can use zucchini, mushrooms, or even spinach for a different flavor profile. Leftover cooked vegetables work just as well, making this a great way to use up ingredients you already have.
- Crust Tip: If you don’t want to make the crust from scratch, you can use pre-made pastry shells or even store-bought puff pastry for convenience.
- Freezing Tip: These tartlets freeze well. You can freeze the unbaked, filled tartlets and bake them directly from the freezer when ready to serve. Just add a few extra minutes to the baking time.
- Make Ahead: The tartlet crust can be made in advance and stored in the refrigerator for up to 3 days. You can also prepare the filling ahead of time and refrigerate it, but it’s best to assemble and bake the tartlets just before serving.
Conclusion
These Vegetable Tartlets are a fantastic option for any dinner party or family meal. With their buttery, flaky crust and creamy, cheesy vegetable filling, they are sure to impress. Whether served as individual tartlets or as a large tart, this recipe is as versatile as it is delicious. Enjoy them on their own, or pair with a refreshing salad for a light and satisfying dinner. The ability to customize the filling makes this recipe an excellent choice for using up leftover vegetables, making it both an easy and sustainable dish.
