Mini Vegetable Tartlets

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Doesn’t food always look better if it is tiny? I love these mini tartlets, but since this week is really busy, it turned out to be a rather boring/lazy recipe – sorry for that! When I made the strudel, I posted last time, I had a lot of the filling left over. Sooo, I came up with an idea how to use it in a productive way, which was much better than throwing it away, simply because it was tastier 😉 The pastry I used is also the same as I did here . Nothing new in a week, where you just want to lay down and wait until it’s over 😉

Yet, these tartlets were really tasty, especially the crispy pastry convinced me again. Like they say on basically every baking show in TV – you don’t really want to eat a soggy bottom. Well, this recipe presents an easy way out! The filling is a quite classy combination of Mediterranean vegetables and sheep cheese, a taste that never disappoints, at least in my eyes 🙂

Ingredients for 12 Tartlets:

For the Pastry: For the Topping:
 125 g whole grain flour  1/2 eggplant
 60 g butter  1/2 zucchini
 1 egg  1/2 rod of leeks
 2 tbsp cold water  3 spring onions
 salt  100 g sheep cheese, cubed
 1 clove of garlic
 50 g grated cheese
 Salt, pepper

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. Divide the pastry into 6 pieces of equal size. Flour the counter top and roll out the pastry pieces. Grease 6 tartlet tins and sprinkle them with flour, then place the rolled out pastry in the tins. 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 6 tartlet 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 topping:
Wash the vegetables and cut the into small cubes. Heat olive oil in a pan and start to fry the spring onions. When they turn glossy add the eggplants and press the garlic to the vegetables. Add zucchini and leaks and fry until the vegetables don’t loose water anymore. Season with salt and pepper and take off the heat. Cut the feta into cubes and stir it under the vegetables. In the meantime the tartlet pastry should have cooled down a little bit, so you can distribute the topping evenly across the 6 tartlet tins. Sprinkle with the grated cheese and bake for another 10 minutes until the cheese turns golden brown.


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