Vegetable Tartlets Recipe

Introduction

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cold butter, cut into small cubes
• 1/4 cup cold water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow squash, finely chopped
• 1 zucchini, finely chopped
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour, butter, water, and salt. Mix well until the dough comes together.
3. Divide the dough into 12 equal portions and roll each one out into a small circle.
4. Place the circles into a muffin tin, pressing the dough down lightly to form a cup shape.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the onion, red bell pepper, yellow squash, and zucchini. Cook, stirring occasionally, for 5-7 minutes or until the veggies are soft.
7. Add the dried thyme, basil, and oregano to the skillet. Stir well to combine.
8. Remove the skillet from the heat and let the veggies cool for a few minutes.
9. Spoon the veggie mixture into the prepared tartlet cups, filling each one about 3/4 of the way full.
10. Sprinkle the grated Parmesan cheese on top of the veggie mixture.
11. Bake the tartlets in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is melted.
12. Remove the tartlets from the oven and let them cool for a few minutes before serving.

Nutrition

• Calories: 120
• Protein: 3g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 1g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 220mg
• Potassium: 105mg
• Vitamin A: 695IU
• Vitamin C: 19mg
• Calcium: 73mg
• Iron: 1mg

Conclusion