Description
Spring Vegetable Tartlets are a delightful and fresh dish perfect for spring gatherings, featuring a variety of seasonal vegetables in a flaky pastry shell.
Ingredients
Scale
- 1 sheet of puff pastry
- 1 cup of asparagus, trimmed and cut into 1-inch pieces
- 1 cup of cherry tomatoes, halved
- 1 cup of zucchini, sliced
- 1/2 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 large eggs
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and cut it into circles to fit into a muffin tin.
- Place the pastry circles into the muffin tin and prick the bottoms with a fork.
- In a bowl, mix together the ricotta cheese, Parmesan cheese, eggs, basil, salt, and pepper.
- Fill each pastry shell with the cheese mixture.
- Top with asparagus, cherry tomatoes, and zucchini.
- Bake for 20-25 minutes or until the pastry is golden brown and the vegetables are tender.
- Let cool slightly before serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- These tartlets can be served warm or at room temperature.
- They make a great appetizer or light lunch option.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg