Vegetable Tartlets Recipe
Delight in the exquisite charm of Vegetable Tartlets, where a buttery, flaky crust cradles a savory filling bursting with seasonal vegetables and creamy ricotta cheese. This Continental dish is perfect for dinner or any special occasion, combining the freshness of vegetables with a hint of aromatic herbs, creating a delightful culinary experience that will impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Butter (chilled, cut into cubes) | 140 grams |
| Salt (if using unsalted butter) | 1 teaspoon |
| Water (cold, at room temperature) | 3 tablespoons |
| Milk | 1 cup |
| Whole Eggs | 2 |
| Ricotta Cheese (or malai paneer) | 3 tablespoons |
| Carrot (Gajjar, chopped) | 1 |
| Green Beans (French Beans, chopped) | 8 |
| Green Bell Pepper (Capsicum, chopped) | 1 |
| Cherry Tomatoes (halved) | 6 |
| Fresh Parsley Leaves (chopped) | 2 sprigs |
| Fresh Basil Leaves | 2 sprigs |
| Fresh Thyme Leaves | 2 sprigs |
| Dried Oregano | 2 teaspoons |
| Salt | To taste |
| Whole Black Peppercorns (crushed) | 2 teaspoons |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approximately 350-400 |
| Protein | 10 grams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 3 grams |
| Sugars | 3 grams |
| Total Fat | 20 grams |
| Saturated Fat | 10 grams |
Preparation Time
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 105 minutes
Servings
- Servings: 4
Instructions
To begin making the delectable Vegetable Tartlets, first prepare the crust. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). In a mixing bowl or a food processor, combine 2 cups of all-purpose flour (maida) and 140 grams of chilled butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. If using a food processor, pulse the mixture 2-3 times until the desired texture is achieved. Gradually add 3 tablespoons of cold water until the dough just comes together—be careful not to overwork it. Shape the dough into a disk, wrap it in plastic film, and refrigerate for 45 minutes to an hour.
While the dough chills, prepare your tart pans. Grease three 4-inch loose-bottom, fluted tart pans. Once the dough has chilled, divide it into three equal parts, keeping two portions refrigerated while you work with the first. Lightly dust your work surface with flour and roll out one portion of dough into a circle that is slightly larger than the tart pan. Carefully transfer the rolled dough to the pan, pressing it evenly into the bottom and sides, and trim any excess dough that overhangs the edge. Prick the bottom with a fork to prevent bubbling, then refrigerate the crust for 10 minutes.
Repeat this process for the remaining dough portions, preparing all three tart crusts. To prepare for blind baking, cut baking paper into circles slightly larger than the tartlet bases. Place the paper over each crust and fill with baking beans (or dried red kidney beans or chickpeas). Bake for 8-10 minutes, then carefully remove the paper and beans and return the crusts to the oven for an additional 5-6 minutes, or until they are dry and lightly golden.
Now, let’s prepare the filling. In a pan, melt some butter over medium heat, then add 1 chopped onion and 1 clove of minced garlic. Sauté for a minute until fragrant, then introduce the chopped vegetables: 1 chopped carrot, 8 chopped green beans, and 1 chopped green bell pepper. Roast the vegetables for 5-6 minutes, or until they begin to soften, stirring occasionally.
Season the vegetable mixture with salt, crushed black pepper, dried oregano, and any additional herbs you desire. In a separate bowl, whisk together 2 whole eggs, 1 cup of milk, and 3 tablespoons of ricotta cheese until well combined.
Next, distribute 2-3 spoonfuls of the roasted vegetable mixture into each tartlet crust. Carefully pour the egg-milk mixture over the vegetables, ensuring that it evenly fills the tartlets. For a touch of indulgence, sprinkle with shredded cheese and artfully place the halved cherry tomatoes on top.
Bake the filled tartlets in the preheated oven for approximately 15-20 minutes, or until the filling is set and the tops are beautifully golden brown. Once baked, remove the tartlets from the oven and allow them to cool on a wire rack.
For serving, invert a glass onto a flat surface, and gently place each tartlet over it. This will allow the fluted edges to drop down neatly. Enjoy your Vegetable Tartlets warm or at room temperature, accompanied by a refreshing salad for a delightful weekend dinner. Pair them with a glass of your favorite wine for a truly enjoyable culinary experience.
Tips for Serving
Serve these charming Vegetable Tartlets either on their own or alongside a Summer Lettuce Salad, creating a harmonious meal that celebrates the essence of fresh vegetables and herbs. Whether it’s a cozy family dinner or an elegant gathering with friends, these tartlets are sure to impress and satisfy, embodying the love and creativity that goes into every home-cooked dish. Enjoy the delightful flavors and textures of your Vegetable Tartlets!
