Vegetable Tartlets Recipe
A vegetarian Continental recipe with all purpose flour (maida), butter - chilled cut into cubes, salt - if using unsalted butter. Ready in 1h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
34 steps- 1
To begin making the Vegetable Tartlets first, For the crust, preheat the oven to 190 degree Celcius
- 2
To make the tartlet crust, Add Maida and butter in a mixing bowl or the bowl of a food processor
butter - chilled cut into cubes(140 grams)salt - if using unsalted butter(1 teaspoon) - 3
Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor)
salt - if using unsalted butter(1 teaspoon) - 4
Add cold water as required, till the dough just comes together
tablespoons water - cold at room temperature(3) - 5
(Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film
- 6
Keep refrigerated for 45 minutes or an hour
- 7
Grease 3 (4 inches) loose bottom, fluted tart pan
- 8
Cut the dough into 3 parts
butter - chilled cut into cubes(140 grams) - 9
Keep the other 2 dough balls refrigerated till you work on the first one
- 10
Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan
all purpose flour (maida)(2 cups)butter - chilled cut into cubes(140 grams) - 11
Carefully pick up the rolled out dough and place on the pan
- 12
Press the bottom and the sides evenly
- 13
Scrape off the excess dough that comes out over the edge
- 14
Prick the bottom with a fork and refrigerate the crust for 10 minutes
- 15
Repeat these steps for the other 2 dough balls
- 16
Cut the baking paper slightly bigger than the tartlets
- 17
Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 8-10 minutes
green beans (french beans) - chopped(8)teaspoons dried oregano(2) - 18
Remove the baking paper and beans and bake the crust for 5-6 minutes, till it is dry
green beans (french beans) - chopped(8) - 19
For the filling, heat the butter in a pan
butter - chilled cut into cubes(140 grams)salt - if using unsalted butter(1 teaspoon) - 20
Add the onion and garlic
- 21
Saute for a minute and then add the vegetables
- 22
Roast the vegetables for 5-6 minutes (or till they just soften)
- 23
Add herbs,salt,pepper and mustard powder and mix well
salt - if using unsalted butter(1 teaspoon)green bell pepper (capsicum) - chopped(1)salt - to taste - 24
Whisk the eggs in a separate bowl
whole eggs(2) - 25
Add the milk and ricotta cheese into it
butter - chilled cut into cubes(140 grams)milk(1 cup)tablespoons ricotta cheese - or malai paneer(3) - 26
Add 2-3 spoonfuls of the roasted vegetables in the tartlets
- 27
Pour the egg-milk mixture on top of the vegetable is the tart
milk(1 cup) - 28
Top with shredded cheese and place the cherry tomatoes on top
tablespoons ricotta cheese - or malai paneer(3)cherry tomatoes - halved(6) - 29
Bake for about 15-20 minutes or till the filling is set and the top turns brownCool on a wire rack
- 30
Invert a glass and place it on a flat surface
- 31
Carefully place the tartlet over it
- 32
The fluted edge drops down
- 33
Serve your Vegetable Tartlets with salad for your weekend dinner
- 34
Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner
Rate this recipe
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Vegetable Tartlets Recipe
A vegetarian Continental recipe with all purpose flour (maida), butter - chilled cut into cubes, salt - if using unsalted butter. Ready in 1h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
34 steps- 1
To begin making the Vegetable Tartlets first, For the crust, preheat the oven to 190 degree Celcius
- 2
To make the tartlet crust, Add Maida and butter in a mixing bowl or the bowl of a food processor
butter - chilled cut into cubes(140 grams)salt - if using unsalted butter(1 teaspoon) - 3
Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor)
salt - if using unsalted butter(1 teaspoon) - 4
Add cold water as required, till the dough just comes together
tablespoons water - cold at room temperature(3) - 5
(Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film
- 6
Keep refrigerated for 45 minutes or an hour
- 7
Grease 3 (4 inches) loose bottom, fluted tart pan
- 8
Cut the dough into 3 parts
butter - chilled cut into cubes(140 grams) - 9
Keep the other 2 dough balls refrigerated till you work on the first one
- 10
Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan
all purpose flour (maida)(2 cups)butter - chilled cut into cubes(140 grams) - 11
Carefully pick up the rolled out dough and place on the pan
- 12
Press the bottom and the sides evenly
- 13
Scrape off the excess dough that comes out over the edge
- 14
Prick the bottom with a fork and refrigerate the crust for 10 minutes
- 15
Repeat these steps for the other 2 dough balls
- 16
Cut the baking paper slightly bigger than the tartlets
- 17
Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 8-10 minutes
green beans (french beans) - chopped(8)teaspoons dried oregano(2) - 18
Remove the baking paper and beans and bake the crust for 5-6 minutes, till it is dry
green beans (french beans) - chopped(8) - 19
For the filling, heat the butter in a pan
butter - chilled cut into cubes(140 grams)salt - if using unsalted butter(1 teaspoon) - 20
Add the onion and garlic
- 21
Saute for a minute and then add the vegetables
- 22
Roast the vegetables for 5-6 minutes (or till they just soften)
- 23
Add herbs,salt,pepper and mustard powder and mix well
salt - if using unsalted butter(1 teaspoon)green bell pepper (capsicum) - chopped(1)salt - to taste - 24
Whisk the eggs in a separate bowl
whole eggs(2) - 25
Add the milk and ricotta cheese into it
butter - chilled cut into cubes(140 grams)milk(1 cup)tablespoons ricotta cheese - or malai paneer(3) - 26
Add 2-3 spoonfuls of the roasted vegetables in the tartlets
- 27
Pour the egg-milk mixture on top of the vegetable is the tart
milk(1 cup) - 28
Top with shredded cheese and place the cherry tomatoes on top
tablespoons ricotta cheese - or malai paneer(3)cherry tomatoes - halved(6) - 29
Bake for about 15-20 minutes or till the filling is set and the top turns brownCool on a wire rack
- 30
Invert a glass and place it on a flat surface
- 31
Carefully place the tartlet over it
- 32
The fluted edge drops down
- 33
Serve your Vegetable Tartlets with salad for your weekend dinner
- 34
Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner
Rate this recipe
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