When it comes to versatile snacks or meals, veggie tarts are an absolute winner. Perfect for kids' lunchboxes, an afternoon snack, or as an appetiser for your next party, these bite-sized delights are as nutritious as they are tasty. Plus, they’re a fantastic way to use up leftover veggies and introduce little ones to new flavours.
Made using simple ingredients and your trusty We Might Be Tiny Muffin Cups, these veggie tarts come together quickly and easily. Let’s dive into the recipe!
Ingredients:
- 1 ½ square sheets of puff pastry, slightly defrosted
- 8 cherry tomatoes, quartered
- ⅓ of a small eggplant, cut into small cubes
- 15 g (½ cup) spinach, finely chopped
- 50 g (½ cup) cheese, grated
- 2 eggs
- 125 ml (½ cup) cream
- Salt and pepper to taste
Method:
- Prepare the Oven and Muffin Cups: Preheat your oven to 200°C and line a muffin tray with We Might Be Tiny Muffin Cups. These silicone cups ensure your tarts pop out easily and make cleanup a breeze.
- Cut the Pastry: Cut each puff pastry sheet into 9 smaller squares. Place these squares into the muffin cups, pressing gently onto the bottoms and up the sides to form a shell.
- Add the Veggies and Cheese: Divide the eggplant, cherry tomatoes, spinach, and grated cheese evenly among the muffin cups.
- Whisk the Egg Mixture: In a jug, whisk together the eggs and cream. Add a pinch of salt and pepper, then pour the mixture evenly into each tart, being careful not to overfill.
- Bake to Perfection: Bake the tarts for 12-15 minutes, or until the pastry is golden and the filling is set. Let them cool slightly before serving.
Customisation Ideas
These veggie tarts are incredibly versatile, so you can switch up the ingredients based on what you have on hand. Here are some creative twists:
- Veggie Swaps: Use zucchini, capsicum, mushrooms, or grated carrot in place of eggplant or spinach.
- Cheese Choices: Try feta, mozzarella, or even a sprinkle of parmesan for a different flavour profile.
- Add Protein: Mix in some cooked bacon, diced ham, shredded chicken, or crumbled tofu for extra protein.
- Herb Boost: Add fresh or dried herbs like basil, thyme, or oregano for a burst of flavour.
- Vegan Option: Use plant-based puff pastry, a non-dairy cream alternative, and vegan cheese for a vegan-friendly version.
Get the Kids Involved
Cooking with kids is a wonderful way to bond and teach them new skills, and these veggie tarts are the perfect recipe to include them. Here’s how:
- Cutting Shapes: Let kids use cookie cutters to trim the puff pastry into fun shapes before placing them in the muffin cups.
- Adding Fillings: Little hands can help add veggies, cheese, and even sprinkle herbs into each cup.
- Pouring the Egg Mixture: With supervision, kids can pour the whisked egg mixture into the cups using a small jug.
- Decorating: Encourage kids to arrange the veggies in fun patterns, like a “veggie flower” or “smiley face” tart.
Getting kids involved not only makes cooking fun but also encourages them to eat what they’ve helped create!
Storage Tips
Veggie tarts are perfect for meal prep and can be stored easily:
- Fridge: Store cooled tarts in an airtight container in the fridge for up to 3 days. Reheat in the oven for 5-10 minutes before serving, or enjoy cold.
- Freezer: Freeze baked tarts in an airtight container or freezer bag for up to 1 month. Reheat from frozen in the oven at 180°C for about 15 minutes, or until warmed through.
Why We Love Veggie Tarts
These veggie tarts are a lifesaver for busy families. They’re quick to make, endlessly customisable, and packed with veggies, making them a healthy and delicious option for any time of day. Serve them at your next party, add them to lunchboxes, or enjoy them as a light dinner with a side salad.
Try this recipe today, and let us know your favourite flavour combinations!
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