Go Back
Golden Mini Veggie Tartlets .

Golden Mini Veggie Tartlets .

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Servings: 12 tartlets
Cuisine: Greek, Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 sheets puff pastry thawed but cold
  • 1/2 zucchini finely diced
  • 1 cup cherry tomatoes quartered
  • 1/2 red bell pepper finely chopped
  • 2 cups fresh baby spinach packed
  • 1/2 cup feta cheese crumbled
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 egg beaten with 1 tablespoon of water for egg wash
  • Salt and black pepper to taste

Method
 

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  2. Sauté the Aromatics: Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and chopped red bell pepper, sautéing for 3 minutes until softened.
  3. Add the Vegetables: Stir in the diced zucchini and quartered cherry tomatoes. Cook for an additional 3 minutes.
  4. Wilt the Greens & Season: Add the fresh baby spinach and dried oregano. Season lightly with salt and black pepper. Sauté until the spinach is fully wilted and any liquid in the pan has completely evaporated. Remove from heat and let cool for 5 minutes, then gently fold in the crumbled feta cheese.
  5. Cut the Pastry: Unroll the cold puff pastry sheets onto a lightly floured surface. Cut each sheet into 6 equal squares or circles to yield 12 total pieces. Place the cut pieces onto the prepared baking sheets.
  6. Score and Dock: Using a small paring knife, gently score a light border 1/4-inch from the edge of each pastry piece. Do not cut all the way through the dough. Prick the inside center area a few times with a fork to prevent it from rising.
  7. Assemble the Tartlets: Spoon roughly 1 tablespoon of the cooled vegetable mixture into the center of each pastry square, keeping the filling strictly within the scored border lines.
  8. Bake Until Golden: Brush the outer borders of the pastry with the prepared egg wash. Bake in the preheated oven for 15 to 18 minutes, or until the edges are puffed up high and beautifully golden brown. Remove from the oven and serve warm or at room temperature.

Notes

  • Pastry Temperature: Work quickly while the puff pastry is still cold. If the dough gets too soft or sticky, pop it in the freezer for 5 minutes before baking to guarantee maximum flakiness.
  • Moisture Control: Sauté the vegetables until the skillet is completely dry. Excess liquid will seep into the dough and cause a soggy bottom.
  • Don't Overfill: Stick to 1 tablespoon of filling per tartlet. Overloading the centers weighs down the pastry and stops the edges from rising.
  • Gluten-Free Version: Swap standard puff pastry for a certified gluten-free brand; the filling is naturally gluten-free.
  • Make-Ahead & Freeze: Assemble the tartlets (without egg wash) and freeze them flat on a tray. Once frozen, store them in a bag for up to 2 months. Bake directly from frozen, adding 3–5 minutes to the cooking time.
  • Reheating: Never microwave leftovers. Reheat in a 370°F (185°C) oven or air fryer for 5–7 minutes to restore the crispy texture.