Vegetable Tartlets

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Ingredients for making vegetable tartlets

1. Puff pastry 1 pack
2. Tomatoes 2 pieces
3. Rare zucchini 1 piece
4. Cheese 150 grams
5. Vegetable oil for greasing a baking sheet
6. Ground black pepper to taste
7. Salt to taste
8. Rolling flour

• Main Ingredients Tomato, Zucchini, Puff Pastry

Inventory:

Sieve, Fork, Rolling Pin, Kitchen towel, Knife, Cutting board, Plates, Kitchen spatula, Oven, Baking tray, Faceted glass or special dough, Grater, Kitchen brush, Serving tray or serving dish

Preparation of vegetable tartlets:

Step 1: Prepare Zucchini

First of all, prepare zucchini, thoroughly wash the vegetable under running water from various kinds of contaminants. After that, wipe it with a kitchen towel and put it on a cutting board. Using a sharp knife, cut the zucchini with beautiful round slices about 3-4 millimeters thick and transfer to a plate.

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Step 2: grate the cheese.

Now we move on to the cheese, free it from packaging and, using a grater, rub the milk ingredient into chips. The size of the chips is not fundamental, it all depends on your desire and taste preferences. We leave the capacity with cheese temporarily aside.

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Step 3: prepare the tomatoes.

Next, we wash the tomatoes under running water, then we dry them with kitchen towels and put them on a cutting board. With a knife, we cut out the place to which the vegetable was attached to the plant, after which we cut the tomatoes into even circles about 5 millimeters thick and put them in a separate plate.

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Step 4: prepare the dough.

We prepared the filling for tartlets and you can do the test. To do this, sift with a sieve a small amount of flour directly onto a flat surface. Then we take out the finished dough from the packaging and put it on flour. Next, with the help of a rolling pin, we roll out the dough into a layer of arbitrary shape with a thickness of up to 5 millimeters so that the dough does not stick to the inventory, it can be processed with flour. Now it is necessary to cut tartlets from the resulting test formation. For these purposes, you can use special cookie cutters or an ordinary faceted glass. So, we arm ourselves with what is at hand, and begin to squeeze out the basis for the tartlets from the dough. The remains can be rolled into a ball, rolled out again and form the base.

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Step 5: form the tartlets.

While we are forming vegetable tartlets, turn on the oven on 190 degrees Celsius. Then, pour a little vegetable oil into the baking pan and use a kitchen brush to lubricate the surface. After that, we lay out the test bases for tartlets on a prepared baking sheet, pierce the bases with a fork in several places and sprinkle the surface of each with a small amount of grated cheese. Then we put on top circles of chopped vegetables, either tomato or zucchini, sprinkle to taste with salt and black pepper.

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Step 6: bake the tartlets.

As soon as the temperature of the oven has reached the set value, set the pan in it. Bake tartlets for 25-30 minutes until the test is ready. With the passage of the necessary time, we take out a baking sheet from the oven, helping ourselves with kitchen tacks and leave the aromatic dish to cool to room temperature.

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Step 7: serve the vegetable tartlets.

Once the tartlets have cooled, we arm ourselves with a kitchen spatula and lay out the snack on a baking sheet or a beautiful serving dish. As a complement to this dish, you can serve various home-made sauces, as well as mayonnaise or mustard. Appetizing golden vegetable tartlets are ready. Bon appetit!

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Recipe Tips:

- - Zucchini can be replaced with eggplant, while it is better to cut the vegetable into small pieces.

- - You can use any cheese for this recipe, one that you like best, both hard and soft.

- - In addition to black pepper, tartlets can be seasoned with other aromatic spices such as white pepper or garlic powder.

- - The dish can be supplemented with chopped fresh herbs parsley, dill, green onions or basil leaves.

- - Such tartlets can be prepared not only with tomatoes and zucchini, but also with bell pepper of any color.

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