Vegetable tartlets using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Vegetable tartlets are the culinary equivalent of a cozy sweater, wrapping you in warmth and comfort with every bite! Originating from the French tradition of 'tarte,' these delightful little pastries are a playful twist on classic savory tarts. Imagine buttery, flaky crusts cradling a vibrant medley of carrots, zucchini, and onions, all jazzed up with a hint of curry for that unexpected zing. They’re not just a feast for the taste buds; these tartlets also bring a splash of color to your table, making them perfect for impressing guests or simply elevating your weeknight dinner. Fun fact: the word 'tart' comes from the Old French 'tarte,' which itself is derived from the Latin 'torta,' meaning 'cake.' So, you could say you’re indulging in a little slice of history with each tartlet!
Ingredients
- 90 g Butter
- 180 g Semi-whole wheat flour
- 1.25 Teaspoon(s) Salt
- 60 g Water
- 100 g Carrot
- 50 g Onion
- 200 g Zucchini
- 1 Teaspoon(s) Curry
- 1 Tablespoon(s) Olive oil
- 200 g Cream cheese
- 2 Eggs
- 1 Teaspoon(s) Pepper
Steps
- Preheat the oven at 220°C.
- Grease 8 cavities of a 12-cavity muffin tray (approximately 7 cm in diameter).
- Cut in pieces, and add 90 g of butter in the food processor bowl.
- Add 180 g of semi-whole wheat flour, ½ teaspoon(s) of salt, 60 g of water in the food processor bowl.
- Mix knead: 20sec / 0°C / Speed 4.
- Roll out the dough into a rectangle of approximately 24 × 48 cm on a little flour using a rolling pin, then cut it into 8 squares.
- Line the greased cavities with pastry and refrigerate until ready to fill. Clean the mixing bowl.
- Peel, cut into small pieces, and add 100 g of carrot in the food processor bowl.
- Cut in two, and add 50 g of onion in the food processor bowl.
- Cut into small pieces, and add 200 g of zucchini in the food processor bowl.
- Mix chop: 4sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 1 teaspoon(s) of curry, 1 tablespoon(s) of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed in inverse.
- Add 200 g of cream cheese, 2 eggs, ¾ teaspoon(s) of salt, 1 teaspoon(s) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed in inverse.
- Distribute the filling evenly into the pastry bases.
- Cook in the oven over low heat at 200°C during 30min.
- Remove, let cool slightly on a rack, unmold, and serve immediately.
