Description
Flaky puff pastry tartlets filled with a creamy egg custard, sautéed vegetables, and melted cheese, baked until golden and perfectly set. These savory tartlets are ideal for brunch, gatherings, or a light meal.
Ingredients
Scale
- 2 puff pastry sheets, thawed
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup finely diced bell pepper
- 1 cup chopped fresh spinach, sautéed
- 1/4 cup finely diced onion
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375°F and lightly grease a standard 12 cup muffin tin.
- Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and spinach until softened and excess moisture has evaporated. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, heavy cream, cheddar cheese, Parmesan cheese, salt, and black pepper until smooth.
- Cut circles from the puff pastry sheets and press them gently into each muffin tin well.
- Divide the sautéed vegetables evenly among the pastry shells.
- Pour the egg mixture into each shell, filling about three quarters full.
- Bake for 20 minutes, or until the pastry is golden brown and the filling is set in the center.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
- Do not overfill the pastry shells to prevent spilling while baking.
- Allow vegetables to cool slightly before mixing with eggs to avoid scrambling.
- Reheat leftovers in the oven at 325°F for about 8 minutes to maintain crispness.
Nutrition
- Serving Size: 1 tartlet
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Keywords: savory tartlets, puff pastry tartlets, brunch appetizer, mini quiche cups, vegetarian tartlets