Summer Tartlets Recipe

Name: Summer Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 None refrigerated pie crusts; 3 tbsp olive oil; 1 medium eggplant, cut into small cubes; 1 large red pepper, seeded and chopped; 2 sticks celery, finely chopped; 1/2 cup pimento-stuffed green olives, chopped; 2 tsp tomato paste; 1 tsp sugar; 1/4 tsp salt; 3 tbsp red wine vinegar; 1/2 cup fresh basil leaves, shredded

Servings: persons

3 None refrigerated pie crusts
3 tbsp olive oil
1 medium eggplant, cut into small cubes
1 large red pepper, seeded and chopped
2 sticks celery, finely chopped
1/2 cup pimento-stuffed green olives, chopped
2 tsp tomato paste
1 tsp sugar
1/4 tsp salt
3 tbsp red wine vinegar
1/2 cup fresh basil leaves, shredded

1
Roll out pastry on a lightly floured work surface. Using a 2 1/3-inch diameter cutter, cut out 36 circles. Cut small squares of parchment paper just a little larger. Place pastry rounds on paper squares and gently press into a three 12-cup mini tart pans. Prick all over with a fork. Refrigerate for 15 mins.
2
Preheat the oven to 375u00b0F. Place a large piece of foil over each tartlet pan and gently mold into pastry rounds. Fill hollows with baking beans and bake for 12 mins. Remove foil and beans. Bake for 3 mins, or until pastry is golden and cooked.
3
For the filling, heat 2 tbsp olive oil in a medium skillet on high heat. Add the eggplant and stir to coat in oil. Reduce the heat to medium; cover and cook about 12 mins until a light golden brown, stirring occasionally. Transfer to a plate.
4
Heat remaining oil in the skillet. Add pepper and celery. Reduce the heat to medium-low; cover and cook gently for 10 mins, or until tender. Return eggplant to pan and add olives.
5
Mix tomato paste with 1 tbsp water in small bowl. Stir in sugar, salt and vinegar and season with black pepper. Pour into the pan; stir well. Cover and cook very gently for 10 mins.
6
Cool, taste and adjust seasoning. Stir in basil. Spoon into warm tartlet crusts and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 None refrigerated pie crusts, 3 tbsp olive oil, 1 medium eggplant, cut into small cubes, 1 large red pepper, seeded and chopped, and more.

Yes, Summer Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Tartlets

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