Home » Vegetarian Feta and Roasted Red Pepper Tartlets
This savory tartlet recipe features feta cheese, the ingredient from Greece that we all love to love. Combined with roasted red peppers and fresh eggs, these cute little mini tarts are a pretty and vegetarian addition to a weekend brunch.
If you’re looking for a one-pan brunch recipe, try this easy egg and ham casserole recipe.
Savory Tartlet Recipe with Feta and Roasted Red Peppers
This savory tartlet recipe is fancy enough for company! Even better? They can be made ahead and served at room temperature. These would be a perfect addition to a brunch menu or even to pack into a romantic picnic basket.
Ingredients for this savory tartlet recipe
Pie crust – Like a quiche, this recipe starts with a pie crust at its base. You can use a ready-made pie crust from the freezer section, or try your hand at making this homemade pie crust.
Eggs – Again, like a quiche, the filling for this mini tart uses eggs as its base. Whip them together much like you would for making scrambled eggs, and pour them over the veggies in the tart shells.
Feta cheese – This famed cheese from Greece uses sheep and goat milk and is packaged in a brine. Did you know? According to Greek mythology, the gods sent Aristaios, son of Apollo, to teach Greeks the art of cheese making. [source] Even if you can’t make it to Greece for fresh feta cheese, you can enjoy it at home straight from the deli case.
Roasted red peppers – You can use jarred roasted red peppers or roast your own at home.
Onions – Opt for yellow onions for this recipe, as purple onions may cause the color of the tartlets to appear muddled.
Seasonings – Finely chop fresh thyme and add it to the eggs for an excellent flavor boost. Optionally, add salt and pepper if you like.
Making this savory tartlet recipe
The first step is to make the tartlet crusts. These are pre-baked, and then filled with the eggs and vegetables. This savory tartlet recipe uses a single pie crust, which is enough for the bottom of a single pie pan, like you’d use for making pumpkin pie.
To make the mini crusts, you’ll divide a single pie crust recipe into six equally-sized balls, roll out small circles of dough, and press into tart pans. You can use a muffin tin if you don’t have tart pans. You won’t have the pretty fluted edges, but they’ll taste just as great!
Trim excess dough at the top edge of the tart pans and bake. Once the crusts are baking, you can start sautéing the veggies.
Assembling the savory tartlets
Divide the feta cheese between the pre-baked tart crusts, and then do the same with the sautéed veggies. Pour the egg mixture over the vegetables and bake.
You’ll find it’s easiest to place the tartlet crusts on a baking sheet. This will allow you to move them easily into the preheated oven without spilling.
Vegetarian Feta and Roasted Red Pepper Tartlets
Yield: 6 tartlets
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Made with wholesome ingredients, this savory tartlet recipe features roasted red peppers, feta cheese, and fresh eggs.
Ingredients
- single pie crust (ready made or homemade)
- 1 tablespoon extra virgin olive oil
- ½ onion, chopped
- 4 oz. roasted red peppers, chopped
- 4 oz. feta cheese
- 5 large eggs
- 1 teaspoon fresh thyme, chopped
Instructions
Preheat oven to 425 degrees.
Grease the inside of six mini tart pans.
Divide the pie crust into six balls; roll each on a floured surface.
Line the mini tart pans with the pie crust, poking a few holes in the bottom of each crust with a fork. This prevents air bubbles from popping up when pre-baking.
Bake the mini tart pans in the oven for five minutes. Remove from oven and set aside to cool.
Place a tablespoon of oil in a skillet over medium-high heat, and cook the chopped onion until soft and glossy.
Add the roasted red peppers to the skillet; stir until heated through.
Divide the feta cheese between the tart pans.
Place a layer of the cooked vegetables over top of the feta cheese, dividing them equally.
Whisk the eggs in a bowl or measuring cup with a spout.
Add thyme to the egg mixture; stir well.
Pour the egg mixture into each of the six mini tart pans. Do not overfill.
Reduce the oven setting to 325 degrees. Bake the savory tartlets for 30 minutes.
Remove from the oven. Serve warm with fresh herbs as garnish or refrigerate and serve later at room temperature.
Notes
If you don't have mini tartlet pans, you can use muffin tins for this savory tartlet recipe. Regular size muffin tins or mini muffin tins both work.
Nutrition Information:
Yield: 6Serving Size: 1 tartlet
Amount Per Serving:Calories: 273Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 172mgSodium: 353mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 10g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Thanks for sharing!
