Roasted Red Pepper Asparagus Mini Tarts

These Roasted Red Pepper Asparagus Mini Tarts are like tiny quiches bursting with flavor! Imagine flaky pastry and a creamy filling with sweet roasted peppers and tender asparagus. Perfect as a party appetizer or a fancy side dish.

Why You’ll Love These Roasted Red Pepper Asparagus Mini Tarts

Recipe Highlights

• They’re like tiny flavor explosions! Each bite is packed with the sweetness of roasted red peppers and the fresh taste of asparagus.
• They’re super versatile. Perfect for parties, a light lunch, or a fancy side dish.
• They’re easy to make. Even if you’re a beginner cook, you can whip these up with no problem!
• They look impressive. These mini tarts are so pretty, they’ll wow your friends and family.

Basically, they’re delicious, easy, and guaranteed to be a hit! That’s a win-win!

Tips for Roasted Red Pepper Asparagus Mini Tarts

Here are some tips to make sure your Roasted Red Pepper Asparagus Mini Tarts turn out amazing:

• Don’t overcrowd the pan: If you decide to use a baking sheet rather than a muffin tin, give the tarts some space on the baking sheet so they cook evenly.
• Keep an eye on them: Oven temperatures can vary, so start checking the tarts a few minutes before the recipe says they should be done.
• Let them cool slightly: This helps the filling set and makes them easier to handle.
• Garnish with fresh herbs: A sprinkle of fresh parsley or chives adds a nice touch of color and flavor.

With these tips, your tarts will be golden brown, perfectly cooked, and totally delicious!

Leftover Storage Tips

You want to keep those delicious tarts tasting their best, right? Here’s how to store your leftover Roasted Red Pepper Asparagus Mini Tarts:

• Cool them down: Let the tarts cool completely before storing. This helps prevent them from getting soggy.
• Airtight container: Place the tarts in an airtight container or wrap them tightly with plastic wrap.
• Fridge time: They’ll keep in the fridge for 3-4 days.
• Reheat gently: When you’re ready to eat them, reheat them in a preheated oven at a low temperature (around 300°F or 150°C) until warmed through. This helps keep the pastry crisp.

Enjoy those tasty leftovers!

So much savory, wonderful flavor. They are perfect for any event that needs a fantastic flavorful appetizer. From the Roasted Red Peppers, to the flavorful asparagus and topped off with the delicious shredded cheese sprinkled throughout.

There is so much flavor in every single bite! These little Roasted Mini Tarts are so colorful, so bright, so incredibly delicious!

Ready to try these Roasted Red Pepper Asparagus Mini Tarts for yourself?

Love how easy and delicious these Mini Tarts are, and how much everyone loves them!

Roasted Red Pepper Asparagus Mini Tarts

Nicole Cook

Roasted Red Pepper Asparagus Mini Tarts are simply a perfectly easy, deliciously savory recipe that will be a huge hit at your next get together or brunch.

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4.50 from 8 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizers, Snacks and Small Bite Recipes

Cuisine American

Servings 12 mini tarts

Calories 232 kcal

Ingredients

 

1x2x3x

• 13 ounces sheet puff pastry
• 1 Tablespoons olive oil
• ¼ cup onion finely chopped
• 1 cup asparagus chopped
• 1 cup roasted red peppers chopped
• ½ cup cheddar cheese shredded
• ¼ cup milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 large eggs

Instructions

 

• Preheat oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray.
• Lay puff pastry sheet on cutting board and using a pizza cutter, cut the puff pastry pieces into 12 squares. Using a rolling pin, flatten slightly.
• Fit each piece of puff pastry into one muffin cup.
• If you are roasting your own red pepper, do so now. Otherwise, if it's already roasted or you are using store-bought roasted red pepper, move to the next step.
• In a small pan on the stove, heat the olive oil over medium-high heat. Saute the onion for about 3 minutes or until almost softened.

  Add asparagus and saute about 2-3 minutes. Remove from heat.
• In a medium size mixing bowl, combine the eggs, milk, salt and pepper and beat until well blended. Add the cheese, onion, roasted red pepper and asparagus and stir just until combined.
• Divide the mixture between the 12 muffin cups.
• Bake in 350 degree F oven for 20 minutes. Remove from oven and allow to stand for 5-10 minutes.

Nutrition

Calories: 232kcalCarbohydrates: 16gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 67mgSodium: 487mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 291IUVitamin C: 6mgCalcium: 61mgIron: 1mg

Keyword easy appetizers

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