Friday, July 15, 2011

Vegetable Tarts

(Original recipe and photography by Vanessa Bush)

These mini muffin-size appetizer tarts are the perfect party food. Refrigerated Crescent roll dough makes it easy to create a finger food that even kids will like.

  • 1 package flaky dough sheet (like Pillsbury Crescent Recipe Creations)
  • 1/2 cup shredded Gruyere cheese
  • 1 tomato, diced small
  • 4 asparagus spears, cut crosswise into 1/4-inch-thick slices
  • 1 egg
  • 3 tablespoons whipping cream
  • Salt and pepper to taste

Cooking Instructions
  1. Preheat oven to 375 degrees F. Unroll dough until flat and cut into 12 equal squares.
  2. Line mini muffin tins with mini baking cups. Place dough squares in cups and shape edges to keep contents from spilling out.
  3. Divide cheese among cups; top with vegetables. Pat down with a spoon.
  4. In a small bowl, combine egg and whipping cream and beat until frothy. Add salt and pepper to taste. Using a spoon, divide egg mixture over vegetables to the edge of the tin.
  5. Bake tarts for about 15 minutes at 375 degrees F. Cool slightly before serving.
Tips & Tricks
To create a meat-lover’s version of this dish, substitute cheddar cheese and crumbled bacon for the vegetables and Gruyere.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ready In: 30 minutes
Servings: 12