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Mini Vegetable Tartlets

Close-up of four mini vegetable tartlets filled with cheese and topped with colorful cherry tomatoes, zucchini, and bell peppers.
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Colorful, bite-sized tartlets perfect for parties and brunch. Quick to make with store-bought puff pastry or phyllo dough.

Ingredients

Scale
  • 1 sheet puff pastry or phyllo dough
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan
  • 1/2 cup diced bell peppers
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup zucchini, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Roll out puff pastry or phyllo dough and cut into small squares.
  3. Press squares into a mini muffin tin.
  4. Mix ricotta, Parmesan, oregano, salt, and pepper in a bowl.
  5. Spoon a small amount of the cheese mixture into each tartlet.
  6. Top with diced bell peppers, cherry tomatoes, and zucchini.
  7. Drizzle with olive oil.
  8. Bake for 12-15 minutes until golden.
  9. Let cool slightly before serving.

Notes

  • Use pre-cut phyllo cups for even faster prep.
  • Make ahead and reheat at 350°F (175°C) for 5 minutes.
  • Swap vegetables based on preference or season.

Nutrition

Find it online: https://kitchenuser.net/mini-vegetable-tartlets-recipe/