Scandal Boggs ┃ Fashion, Beauty & Home

Celebrate the vibrant flavors of spring with these Mini Spring Vegetable Tartlets—a burst of color and freshness in every bite. Packed with a medley of seasonal vegetables, these delightful tartlets not only make for a visually stunning appetizer but also offer a symphony of tastes that capture the essence of spring. Perfect for any gathering, these tartlets showcase the bountiful harvest of the season in a bite-sized and delicious form.

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Ingredients: For the Tartlet Shells:

• Pre-made mini tartlet shells or puff pastry

For the Filling:

• 1 cup asparagus, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chiffonade
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Egg Wash (if using puff pastry):

• 1 egg
• 1 tablespoon water

Instructions:

1. Preheat the Oven: Preheat your oven according to the instructions on the pre-made tartlet shells or puff pastry package.
2. Prepare Tartlet Shells or Puff Pastry: If using pre-made tartlet shells, arrange them on a baking sheet. If using puff pastry, roll out the pastry and cut it into small rounds or squares to fit your mini tartlet molds.
3. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add thinly sliced asparagus and sauté for a few minutes until slightly tender. Add cherry tomatoes and cook until they start to release their juices. Stir in chopped baby spinach and cook until wilted. Season with salt and pepper to taste.
4. Assemble the Tartlets: Spoon the spring vegetable filling into each tartlet shell or puff pastry mold. Ensure an even distribution of vegetables in each tartlet.
5. Add Feta and Basil: Sprinkle crumbled feta cheese over the vegetable filling. Top each tartlet with a sprinkle of fresh basil chiffonade for a burst of herbal aroma.
6. Egg Wash (if using Puff Pastry): If using puff pastry, whisk together the egg and water to create an egg wash. Brush the edges of the puff pastry with the egg wash for a golden and shiny finish.
7. Bake to Perfection: Place the assembled tartlets in the preheated oven and bake according to the instructions, or until the tartlet shells or puff pastry are golden brown and the filling is cooked through.
8. Serve Warm: Once out of the oven, allow the tartlets to cool slightly before serving. Serve them warm for the best flavor and texture.

Variations and Tips:

• Goat Cheese Variation: Swap out the feta cheese for goat cheese for a tangy and creamy variation.
• Herb Infusion: Infuse the filling with additional fresh herbs like thyme or chives to enhance the aromatic profile of the tartlets.
• Balsamic Drizzle: Drizzle a balsamic reduction over the tartlets just before serving for an extra layer of sweetness and acidity.
• Sun-Dried Tomatoes: For an added burst of flavor, include chopped sun-dried tomatoes in the filling.

These Mini Spring Vegetable Tartlets are a celebration of the season’s bounty, combining the freshness of asparagus, the sweetness of cherry tomatoes, and the earthiness of spinach in a delightful package. The feta cheese adds a creamy and savory element, while the basil lends a fragrant finish. Whether served at a brunch, garden party, or as an appetizer at a spring celebration, these tartlets are sure to impress with their vibrant colors and harmonious flavors. Share the joy of spring with your guests as they savor these bite-sized bursts of seasonal goodness.