Description
Delicate bite-sized tartlets filled with a savory blend of sautéed vegetables and creamy cheese, perfect for parties, brunch, or holiday appetizers.
Ingredients
- 1 sheet puff pastry, thawed
- 1 tbsp olive oil
- 1/2 cup diced bell peppers
- 1/2 cup diced zucchini
- 1/3 cup diced red onion
- 1/2 cup cherry tomatoes, quartered
- 1 clove garlic, minced
- 1/2 cup shredded mozzarella or goat cheese
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a mini muffin pan.
- Roll out the puff pastry and cut into small squares large enough to fit into the muffin cups.
- Press each piece of pastry into the muffin wells to form mini tart shells.
- In a skillet, heat olive oil over medium heat and sauté onions, zucchini, bell peppers, and garlic for 3–4 minutes until slightly softened.
- Season with salt, pepper, and oregano, then remove from heat and fold in cherry tomatoes.
- Spoon the veggie mixture into the puff pastry cups and top each with cheese.
- Bake for 12–15 minutes or until the pastry is golden and cheese is melted.
- Garnish with fresh basil before serving.
Notes
- Use store-bought mini tart shells for an even quicker version.
- Swap mozzarella for feta or goat cheese for a tangy twist.
- Add spinach or mushrooms for extra veggies.
- Serve warm for the best texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baked
- Cuisine: American