To celebrate the spring season it’s fun to make savory mini tarts with all kinds of seasonal vegetables. It’s easy to make using store-bought frozen puff pastry squares. There is no rolling needed. You can even make it using your preferred vegetable or mix them together.
What’s in the Mini Tarts
The savory ricotta filling is flavored with garlic and green onions. I like using Galbani ricotta cheese because it is drier and you don’t need to strain the excess liquid. Then the sliced vegetables go on top. Asparagus and peas are in season now. Grape tomatoes, zucchini and edamame are all available in most markets. Herbs like oregano, basil or thyme will be nice to sprinkle over the vegetables. The best part is it bakes in just 25-30 minutes.
What I love about using vegetables in a tart is it’s a great way to eat superfoods packed in fiber, vitamins, minerals, and antioxidants that are beneficial for overall health. You can also custom make your own tart. You can use one or three different vegetables. How about a tart party?
1packagefrozen puff pastry squares5 x 5 inch squares
1/4cup frozen green peas
1cupGalbani ricotta cheese
fresh thyme, basil, or oregano
olive oil for drizzling
Kosher salt and freshly ground pepper
Defrost puff pastry squares for 15-20 mins. on the counter. Preheat oven to 400F degrees.
Boil 1 cup of water in small pot on medium high heat. When it boils, add a pinch of salt. Add edamame into the boiling water and let cook for 2 minutes. Then add green peas and let cook for another 1 minute. Strain peas and edamame.
Meanwhile, slice zucchini as in photo and cut asparagus to fit pastry.
Mix ricotta, garlic, green onion, 1/4 tsp salt and 1/8 tsp freshly ground pepper. In a separate bowl, beat egg with 1 tsp water.
Rub some flour in your hands. Place 6 pastry squares on the lined baking sheet 1-2 inches apart. Fold over the edges of the pastry (about 1/4 inch). Gently press the edges to seal. Prick the bottom of the pastry with a fork. Spread ricotta mixture equally on each pastry.
Arrange tomatoes, zucchini and asparagus on top of the ricotta. Make 2 of each kind. Drizzle lightly with olive oil and season it with a little salt and pepper. Top the tomato tarts with a few oregano or basil leaves. Top the zucchini and asparagus tarts with a few thyme leaves. Brush edges with egg wash.
Bake tarts in preheated oven for about 25-30 minutes until golden brown.
Take it out of the oven. Top the zucchini and asparagus tarts with edamame and green peas. Serve immediately.