Description
These Roasted Red Pepper Asparagus Mini Tarts are a delightful appetizer featuring flaky mini tart shells filled with sautéed asparagus, sweet roasted red peppers, and creamy goat cheese, garnished with fresh herbs for a burst of flavor. Perfect for parties or elegant snacks, these tarts are baked to golden perfection and serve warm or at room temperature.
Ingredients
Scale
Vegetables
- 2 large roasted red peppers, sliced into strips
- 1 bunch asparagus, chopped into bite-sized pieces
Dairy
- 1/2 cup goat cheese
Other
- 12 mini tart shells
- 1 tablespoon fresh herbs (such as basil or thyme), chopped
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the tarts.
- Prepare the vegetables: Slice the roasted red peppers into strips and chop the asparagus into bite-sized pieces, ensuring even distribution in the tarts.
- Arrange tart shells: Place the 12 mini tart shells evenly on the prepared baking sheet, ready to be filled.
- Fill the tart shells: Divide the chopped asparagus and roasted red peppers evenly between each tart shell, then add a spoonful of goat cheese to each, gently mixing the filling to combine the flavors.
- Bake the tarts: Bake in the preheated oven for 15-20 minutes or until the tart crusts are golden brown and the goat cheese is melted and bubbly, indicating perfect doneness.
- Add fresh herbs: Remove the tarts from the oven and sprinkle the chopped fresh herbs over the top to add brightness and contrast.
- Cool and serve: Allow the tarts to cool slightly before serving. They can be enjoyed warm or at room temperature, making them versatile for any occasion.
Notes
- Use fresh or jarred roasted red peppers according to preference; if using jarred, drain well before slicing.
- Trim and blanche asparagus briefly if desired for a softer texture before baking.
- Mini tart shells are often found pre-made in the frozen or refrigerated section to save prep time.
- These tarts can be made ahead and reheated gently before serving.
- Fresh herbs can be substituted based on availability; parsley or chives also work well.
