Oh my god, I LOVE pastry! Maybe even more than I love lemons 😉 I had the idea for these tartlets some days ago, and I was really impatient to wait with trying them out until I had enough time for the preparations. With the whole grain pastry, these tartlets are a healthy alternative to greasy party finger food, and they will also look nice on a brunch buffet – in case anyone is as crazy as me and is actually preparing a brunch buffet at home 😉
The pastry recipe is from eatsmarter.de, and this pastry has a gorgeous texture! I will never use another pastry dough for savory baking again 😉 The fillings were sort of improvised, again more depending on the things I had in my fridge. Let me know in the comments, what ideas for fillings you have. I am always curious to try out new things!
Ingredients for 12 Tartlets:
|For the Pastry:||For the Spinach Filling:|
|125 g whole grain flour||8-10 spinach cubes (frozen)|
|60 g butter||1/2 small onion|
|1 egg||1/2 clove of garlic|
|2 tbsp cold water||2 tsp sun-dried tomatoes|
|salt||2 tsp feta cheese, chopped|
|2 tsp creme fraiche|
|salt, pepper, nutmeg|
|For the vegetable filling:|
|100 g broccoli||To gratinate: 50 g grated cheese|
|1/2 red bell pepper|
|1/2 small onion|
|fresh basil, salt, pepper, dried thyme|
For the pastry:
Carefully knead all the ingredients together. Let the pastry rest in the fridge for about 1 hour. After taking the pastry out of the fridge, pre-heat the oven to 180°C. Flour the counter top and roll out the pastry until it is about 3 mm thick. Grease a cupcake tin, and sprinkle it thoroughly with flour. Cut the pastry into ca 12×12 cm large pieces and transfer to the cupcake tin. Cut off the excess parts of the pastry with a sharp knife, and knead them together and roll the dough again. Repeat until all the 12 cupcake forms are covered with the pastry. Bake the pastry for around 10 minutes in the oven, until the edges turn golden brown.
In the meantime start with cutting the vegetables for the fillings.
For the fillings:
I prepared the fillings one by one, but if you’re good at multitasking, you can obviously prepare them at once. Chop the onion, and cut broccoli, bell pepper, and tomato into small pieces. If the pastry is ready by now, take it out of the oven and let it cool down, while you prepare the fillings.
Heat a little bit of olive oil in a sauce pan and start frying half of the onions. When they turn yellow-golden, add the bell peppers. Afterwards add the broccoli and fry everything just until the broccoli starts to turn dark. Then turn down the heat and add the tomato pieces. Season everything with freshly chopped basil, salt, pepper, and a pinch of dried thyme. Let the filling rest, while you prepare the other filling.
Heat oil in another sauce pan, and fry the remaining half of the onion. When they turn translucent, add the spinach and defrost it in the warm onions. Press the garlic to the spinach, and add the creme fraiche. Finely chop the sun-dried tomatoes and the feta cheese. Add both to the spinach and season with salt, pepper, and nutmeg.
Use a teaspoon to transfer the fillings to the pastry shells. The fillings are measured to be enough for six tartlets with each filling. Stir the egg and season it with salt and pepper. Carefully pour it over the broccoli mixture in the tartlet shells. Sprinkle each tartlet with grated cheese and transfer the tin to the oven. Bake the tartlets for another 10-12 minutes, until the cheese turned golden-brown.
Tip: These tartlets are perfect for a brunch buffet, but if you are up for something more fancy for dinner, this could also be a good starter! Finally, they can also serve as a small lunch, for example if you serve them with a fresh salad 🙂