Mini tarts with vegetables and feta cheese - photo 1
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Mini tarts with vegetables and feta cheese

Pikantne Appetizers Easter 90 min Medium 22 wyświetleń ~27.70 PLN * - (0)
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Description

Crispy mini tarts with spring vegetables and feta cheese are an elegant appetizer perfect for the Easter table. The base is a classic buttery shortcrust pastry, and the filling combines lightly sautéed spring onions, radishes, and green asparagus with a creamy mixture of feta cheese and sour cream. The dish has a pleasant contrast of textures: a crunchy base, juicy vegetables, and creamy cheese. Visually, the tarts are impressive — small, golden tartlets garnished with fresh dill and a touch of lemon zest. Serve warm or slightly warm as an appetizer with cold cuts and salads, or as part of a holiday buffet.

Ingredients Used

Ingredients (17)

Servings:
8
  • Wheat flour 250 g
  • Butter 125 g
  • Chicken egg 3 szt. (~180 g)
  • Water 30 ml
  • Feta cheese 200 g
  • 18% cream 100 ml
  • Asparagus 200 g
  • Radish 100 g
  • Spinach 100 g
  • Onion 0.5 szt. (~80 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 4 g
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Lemon 1.5 szt. (~120 g)
💰 Szacowany koszt dania: ~27.70 PLN (3.46 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients: sift the flour into a large bowl. Take the butter out of the fridge for 5–10 minutes to soften slightly, but keep it cool — it should be at the temperature of butter for cutting. Cut the butter into cubes of about 2 cm.

Ingredients: Wheat flour, Butter
Use a large metal or ceramic bowl and a sharp knife to cut the butter. Do not leave the butter at room temperature for too long; it should be cool.
2

Grate or chop the butter with the flour: hold the bowl and quickly chop the butter with a knife or use a grater/food processor with a piece of butter. The goal is to create a crumble with different textures — fine floury and larger chunks of butter, which will result in a flaky, layered pastry after baking.

Ingredients: Wheat flour, Butter
Use a food processor with a dough blade if you have one; if not, chop with a knife or quickly rub with your fingers, working quickly so the butter doesn't warm up.
3

Add salt and crack one whole egg, then pour in 30 ml of very cold water. Quickly knead the dough: use a wooden spoon or your hand to gather the ingredients into one mass. If the dough is too dry, add a tablespoon of cold water at a time; if too wet, sprinkle in a little flour. The dough should not be sticky — when it stops sticking to your hands, shape it into a disk.

Ingredients: Salt, Water, Wheat flour, Butter
Use a mixer with a dough hook if you have one; if you are kneading by hand, do not knead for longer than 2–3 minutes. Shape into a disk and quickly wrap in plastic wrap.
4

Chilling the dough: wrap the disk in plastic wrap and place it in the refrigerator for at least 30 minutes (up to 2 hours). Chilled dough is easier to roll out and will give a better structure after baking.

Ingredients: Wheat flour, Butter
Use the refrigerator, not the freezer — a short chill in the fridge is enough. If you forget to chill, the dough will stick when rolling it out.

Filling

5

Prepare the vegetables: wash the asparagus, snap off the woody ends (bending the asparagus at the breaking point), cut the shoots into 2–3 cm pieces. Cut the radishes into quarters or slices. Finely chop the spring onion (white and green parts separately). Rinse the spinach and dry it well, removing the thicker stems.

Ingredients: asparagus, Radish, Onion, Spinach
Use a cutting board and a sharp knife. If you don't have a knife for snapping asparagus, trim the ends by about 2–3 cm.
6

In a pan, heat 15 g of rapeseed oil over medium heat. Add the white parts of the spring onion and sauté for 2–3 minutes until soft and slightly golden. Add finely chopped garlic (10 g) and sauté for 30 seconds. Add the chopped asparagus and radish, and cook for 3–4 minutes until slightly softened but still crisp. Finally, add the spinach and sauté for 1 minute until wilted. Season with 1 teaspoon of thyme (2 teaspoons = 4 g), 2 g of pepper, and salt to taste.

Ingredients: Rapeseed oil, Onion, Garlic, asparagus, Radish, Spinach, Thyme, Black pepper, Salt
Use a frying pan with a diameter of 24–28 cm with a thick bottom. Do not overcook the vegetables — they should remain crisp. Set aside to cool before adding to the egg mixture.
7

Prepare the cheese mixture: in a bowl, crumble the feta cheese (200 g) with a fork into small pieces. Add 2 eggs (120 g from the total amount), 100 ml of cream, and mix thoroughly until smooth. Season with freshly ground pepper and a pinch of salt only if the feta is not very salty. The mixture should be silky and slightly runny — if too thick, add 1–2 tablespoons of cream.

Ingredients: Feta cheese, 18% cream, Black pepper, Salt
Use a whisk or a fork. If the feta is in large pieces, mash it with a spoon to avoid lumps.

Assembly and baking

8

Preheat the oven to 190°C (top-bottom). Take the dough out of the fridge, sprinkle the countertop with flour, and roll it out to a thickness of 2–3 mm. If you are making mini tarts, cut out circles with a diameter larger than the molds by 2–3 cm. Press into the tartlet molds or small muffin tins greased with butter and lightly dusted with flour. Trim off the excess dough.

Ingredients: Wheat flour, Butter
Use a pastry board and rolling pin. If the dough softens, place the molds with the dough in the refrigerator for 10–15 minutes before baking.
9

Pre-bake the crusts: line the crusts with parchment paper and fill the paper with ceramic balls, dry beans, or rice as a weight. Bake for 10–12 minutes until the edges are lightly golden. Remove from the oven, carefully take out the weight and paper — the crusts should be dry in the middle and slightly golden.

Ingredients: Wheat flour, Butter, Salt
Use pie weights or raw beans. If the edges brown too quickly, cover them with a strip of aluminum foil.
10

Fill the bases: evenly distribute the sautéed vegetables (from step 6) on the bottom of the pre-baked tarts, then pour the feta mixture (from step 7) over them, making sure not to overfill the molds (up to 3/4 full). Bake for another 15–18 minutes at 180°C until the mixture sets and takes on a light golden color.

Ingredients: asparagus, Radish, Spinach, Feta cheese, 18% cream
Use a spoon or a small ladle for filling. The mixture should be slightly springy after baking — if a toothpick inserted comes out slightly moist, the mixture is ready.

Serving

11

After removing from the oven, let the tarts cool in the pan for 5–10 minutes, then gently transfer them to a rack to cool completely for another 5–10 minutes. Sprinkle with chopped dill (optional), grate a bit of lemon zest on top for freshness, and serve slightly warm or at room temperature.

Ingredients: Dill, Lemon
Use a thin knife or spatula to gently detach the tart from the sides of the pan. Additionally, you can add dill and lemon zest to enhance the flavor.
12

Serve the mini tarts on a large board or platter, arranged in a single layer and decorated with sprigs of dill. Serve with a light arugula salad or greens and lemon slices on the side for drizzling.

Ingredients: Dill, Lemon
Use a serving board or a white platter to contrast with the color of the tart. Serve immediately after decorating.

Fun Fact

💡

Tarts come from French cuisine, but in mini form, they are eagerly adapted in Polish homes as holiday appetizers — they are easy to serve as finger food during family gatherings.

Best for

Wielkanoc Przystawki Bufet świąteczny

Tips

🍽️ Serving

Serve the mini tarts slightly warm (not hot) — this way the filling has the best texture. Add fresh dill and a bit of lemon zest just before serving. They pair well with chilled white wine or a tangy cucumber and dill salad.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. It is best to reheat in the oven at 160°C for 5–8 minutes to regain the crispness of the base. Long storage with raw spinach is not recommended (it will water down the filling).

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