Roasted Red Pepper Asparagus Mini Tarts Recipe
If you’re looking to wow brunch guests or add a pop of flavor and color to your appetizer spread, look no further than these Roasted Red Pepper Asparagus Mini Tarts. Each one is a perfectly golden, flaky bite filled with the freshest spring asparagus, sweet roasted red peppers, creamy cheddar, and a custardy egg filling that melts in your mouth. Not only do they look absolutely adorable, but the blend of savory veggies and gooey cheese nestled in a crispy puff pastry shell makes them seriously irresistible.
Ingredients You’ll Need
Delicious recipes start with fantastic ingredients, and these Roasted Red Pepper Asparagus Mini Tarts prove just how magical a handful of simple items can be. Each component brings its own personality—whether it’s a punch of color, a layer of richness, or a burst of flavor—that comes together in every bite.
- Puff pastry (13 ounces sheet): The buttery, flaky base that makes these tarts impossibly crisp and delicious.
- Olive oil (1 Tablespoon): For sautéing, it softens the veggies and adds a subtle richness to the filling.
- Onion (1/4 cup, finely chopped): A little goes a long way to bring sweetness and depth to the veggie mix.
- Asparagus (1 cup, chopped): Fresh and tender, asparagus adds springtime flavor and a lovely green color.
- Roasted red peppers (1 cup, chopped): The sweet, smoky pop of flavor that sets this recipe apart—use homemade or store-bought.
- Cheddar cheese (1/2 cup, shredded): Melty, savory goodness—feel free to try sharp cheddar for extra punch!
- Milk (1/4 cup): Helps create a creamy egg custard for luscious texture.
- Salt (1 teaspoon): Brings out all the wonderful flavors of the ingredients.
- Black pepper (1/2 teaspoon): For just a touch of warmth and mild spice.
- Eggs (4 large): The backbone of your filling—they set up soft and silky in the oven.
- Cooking spray: Essential for ensuring those beautiful tartlets pop out of the pan with ease.
How to Make Roasted Red Pepper Asparagus Mini Tarts
Step 1: Prep Your Oven and Muffin Pan
Start by preheating your oven to 350 degrees F. Grab a 12-cup muffin pan and give it a generous coat of cooking spray. This step is key, since you’ll want each mini tart to lift out easily once they’re baked and golden.
Step 2: Roll and Cut the Puff Pastry
Place the thawed puff pastry sheet on a cutting board, then use a pizza cutter to cut it into 12 equal squares. Give each square a quick roll with the pin to flatten and stretch slightly—it’ll make fitting them into the muffin pan much easier and help create those delightfully flaky edges.
Step 3: Shape in the Pan
One by one, fit each puff pastry square into the prepared muffin cups, gently pressing into the bottom and up the sides. Don’t worry if the corners hang over a bit—those crisp points add rustic charm and crunch to your Roasted Red Pepper Asparagus Mini Tarts.
Step 4: Prepare Your Roasted Red Peppers (if needed)
If you’re roasting your own peppers, now’s the time! Quickly char them under a broiler or over a gas flame, then peel, remove the seeds, and chop. If using jarred or store-bought roasted red peppers, you can simply chop and proceed—so convenient!
Step 5: Sauté the Vegetables
In a small pan, heat the olive oil over medium-high. Add the chopped onion and sauté for about 3 minutes until it starts to soften and become fragrant. Next, add the asparagus and keep cooking for another 2-3 minutes until it’s just tender and bright green. Remove the mixture from heat and let it cool for a moment.
Step 6: Whisk Together the Filling
In a medium mixing bowl, crack in the eggs, pour in the milk, and add your salt and pepper. Beat until smooth and a little frothy. Stir in the cheddar cheese, followed by the sautéed onion, asparagus, and the chopped roasted red peppers, gently folding to combine everything evenly.
Step 7: Fill the Tart Shells
Spoon the egg and vegetable mixture evenly into each pastry-lined muffin cup. Try to get a little of everything in each tartlet for perfect bites every time—this is where the colors and textures really start to shine!
Step 8: Bake and Cool
Slide the muffin pan into the preheated oven and bake for 20 minutes. The tops should be puffed and golden with just a hint of wobble. Let your Roasted Red Pepper Asparagus Mini Tarts rest in the pan for 5-10 minutes; this helps them firm up and releases easier for serving.
How to Serve Roasted Red Pepper Asparagus Mini Tarts
Garnishes
Sprinkle with extra chopped chives or fresh parsley before serving for a fresh, herbaceous finish. Don’t forget a pinch of flaky sea salt or a little goat cheese crumble if you want to elevate these Roasted Red Pepper Asparagus Mini Tarts to the next level.
Side Dishes
Pair these beauties with a crisp, leafy green salad or a tangy citrus fruit platter. They’re also fantastic alongside smoked salmon, fresh berries, or tiny bowls of olives if you’re building a brunch or appetizer spread.
Creative Ways to Present
For a stunning party tray, nestle the mini tarts on a wooden board with edible flowers or microgreens. You can serve them on individual appetizer spoons for a fancy bite, or pile them on a bright platter for an inviting, help-yourself vibe.
Make Ahead and Storage
Storing Leftovers
If you have any Roasted Red Pepper Asparagus Mini Tarts left (trust me, they go fast!), store them in an airtight container in the fridge. They’ll keep well for up to three days without losing too much of their charm or flavor.
Freezing
You’ll be happy to know these mini tarts freeze beautifully! Once completely cooled, place them on a baking sheet to freeze until firm, then transfer to a freezer bag. They’ll stay delicious for up to a month—perfect for planning ahead or quick snacks.
Reheating
For best texture, reheat your Roasted Red Pepper Asparagus Mini Tarts in a 325 degree F oven for 8-10 minutes until heated through and crisped up. Avoid microwaving, which can make the pastry a bit soggy—nobody wants that!
FAQs
Can I use a different cheese besides cheddar?
Absolutely! Try feta, mozzarella, or even a sharp gouda for a different flavor profile. Just be sure it’s a cheese that melts well for that luscious texture inside the tarts.
How do I make these gluten-free?
If you need a gluten-free option, look for gluten-free puff pastry in the freezer section of many specialty or health food stores. The rest of the ingredients are naturally gluten-free, so you’re good to go!
Can I prepare the filling in advance?
Yes, you can mix up the egg and vegetable filling a day ahead and store it in the fridge. When you’re ready to bake, assemble the tarts with fresh pastry for best results.
What if I don’t have a muffin pan?
No muffin pan? No problem! Use mini tart pans, ramekins, or even form rustic free-form tarts on a baking sheet. Just adjust the baking time as needed for the different shapes and sizes.
Can I add other vegetables?
Definitely! Feel free to swap in or add spinach, mushrooms, or sun-dried tomatoes to suit your taste or use up what’s in the fridge. These Roasted Red Pepper Asparagus Mini Tarts are very forgiving and customizable.
Final Thoughts
I can’t recommend these Roasted Red Pepper Asparagus Mini Tarts highly enough—whether you bake them for brunch, a party, or a cozy at-home treat, they’re guaranteed to brighten any table and bring a smile to every guest. Give them a try and watch them disappear in no time!
Print
Roasted Red Pepper Asparagus Mini Tarts Recipe
- Total Time: 40 minutes
- Yield: 12 mini tarts 1x
- Diet: Vegetarian
Description
These Roasted Red Pepper Asparagus Mini Tarts are perfect for a savory snack or appetizer. Flaky puff pastry cups filled with a delightful mixture of roasted red peppers, asparagus, onions, and cheese, baked to golden perfection.
Ingredients
Puff Pastry
- 13 ounces sheet puff pastry
Filling
- 1 Tablespoon olive oil
- 1/4 cup onion (finely chopped)
- 1 cup asparagus (chopped)
- 1 cup roasted red peppers (chopped)
- 1/2 cup cheddar cheese (shredded)
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
Instructions
- Preheat Oven: Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
- Prepare Puff Pastry: Cut puff pastry into squares, flatten slightly, and place into muffin cups.
- Prepare Filling: Saute onion, asparagus, and roasted red peppers in olive oil. In a bowl, mix eggs, milk, salt, pepper, cheese, and sauteed vegetables.
- Fill Cups: Divide the mixture among the puff pastry cups.
- Bake: Bake at 350°F for 20 minutes. Let cool slightly before serving.
Notes
- You can customize the filling by adding other vegetables or herbs.
- These tarts can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Roasted Red Pepper, Asparagus, Mini Tarts, Appetizer, Puff Pastry
