Veg Cheese Tartlets

Tarts are generally prepared from either ShortCrust Pastry or from Puff Pastry sheets. This tartlet (mini tarts) is a no fuzz snack recipe and I have used very minimal ingredients that are readily available. Tartlets can be served as an appetizer during Christmas/birthday parties and as an after-school snack for kids too.

Few weeks back I posted recipe for Vegetable Puffs using Ready made Puff Pastry Sheet. This recipe uses the puff pastry sheet too. So get a new sheet and try these yummy delicious snacks and let me know the feedback.

Topping Variations:

• Different Veggies/Mushroom/Tofu/Paneer can be used
• Basil Pesto can be used instead of Sauces
• Mozzarella, Gouda, Amul Cheese Cubes can be used instead of cheddar cheese

Print Recipe

Veg Cheese Tartlets

Tarts are generally prepared from either ShortCrust Pastry or from Puff Pastry sheets. This tartlet (mini tarts) is a no fuzz snack recipe and I have used very minimal ingredients that are readily available. Tartlets can be served as an appetizer during Christmas/birthday parties and as an after-sch

Course

appetizer

Prep Time

20 minutes

Cook Time

20 minutes

Servings

piece

Ingredients

• 1 Pastry Sheet Puff
• 1 tbsp Chilli Garlic Sauce
• 1 tbsp Tomato Sauce
• 1/4 tsp Salt
• 1 Onion
• 1 Capsicum
• 2 tbsps Sweet Corn Frozen
• 1/4 cup Cheddar Cheese Grated
• 1/2 tsp Olive Oil
• Egg Milk or (to brush the edges before baking)

Course appetizer Prep Time 20 minutes Cook Time 20 minutes Servings piece Ingredients 1 Pastry Sheet Puff 1 tbsp Chilli Garlic Sauce 1 tbsp Tomato Sauce 1/4 tsp Salt 1 Onion 1 Capsicum 2 tbsps Sweet Corn Frozen 1/4 cup Cheddar Cheese Grated 1/2 tsp Olive Oil Egg Milk or (to brush the edges before baking)

Instructions

1. Defrost Puff Pastry sheet according to instructions package
2. Then using a rolling pin slightly roll the puff pastry sheet
3. Using a cookie cutter, cut the pastry into desired shapes 3"
4. Preheat oven in 180 C/356F/Gas Mark 5
5. In a bowl mix tomato sauce & chilli garlic sauce together
6. Chop onions and capsicum into slightly bigger chunks. Saute them in frying pan with some olive oil, salt
7. Once the veggies become translucent remove from pan
8. Now spoon the sauce first on tarts and then add in the veggies
9. Brush the edges of tart with either egg or a milk tbsp
10. Bake in the preheated oven for minutes. Remove the tarts from oven, spread cheese and bake for 15 or until cheese melts
11. Sprinkle some dried oregano or chilli flakes and serve them