Mini Savory Vegetable Tarts
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Mini Savory Vegetable Tarts

Mini Savory Vegetable Tarts

Muffin mix is kicked up with basil, thyme and parmesan for bite-size appetizer cups that hold caramelized roasted veggies.

Servings: 280 servings (1 serving = 1 piece)
Tart Shells
INGREDIENT
WEIGHT
MEASURE
Butter, unsalted, room temp
1 lb
2 cups
Gold Medal™ Variety Muffin Mix (11544)
5 lb
1 box
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
1 lb
4 cups
Parmesan cheese, grated
12 oz
3 cups
Basil leaves, dried
0.50 oz
1/4 cup
Thyme, dried
2 Tbsp
Kosher salt
1 tsp
Black pepper
2 tsp
Eggs, large
1 lb
8 each
Roasted Vegetables
INGREDIENT
WEIGHT
MEASURE
Balsamic vinaigrette dressing
12 oz
1 1/2 cups
Zucchini, fresh, julienne sliced
1 lb 4.00 oz
5 cups
Red bell peppers, fresh, julienne sliced
1 lb 4.00 oz
6 cups
Green bell peppers, fresh, julienne
1 lb 4.00 oz
6 cups
Red onion slices, thin, halved
1 lb 8.00 oz
6 cups
Portabella mushrooms, fresh, sliced
1 lb 14.00 oz
10 cups
Tart Shells
  1. Cream butter in mixer with paddle attachment on medium speed for 2 minutes.
  2. Combine muffin mix, flour, herbs, cheese, salt and pepper and add to mixer.
  3. Mix for 2 minutes on low speed. Scrape down bowl and paddle.
  4. Add eggs and mix for an additional 2 minutes, until smooth dough is formed.
  5. Deposit dough using a #70 scoop into greased mini muffin pans.
  6. Press dough lightly into bottom of each muffin cup to form the tart base.
  7. Bake as directed below; remove from oven and depress center of each tart shell with back of scoop.
  8. Allow to rest for 10 minutes before gently removing from pan and set aside.
BAKE:
TEMP
TIME
Convection Oven*
300°F
8-12 minutes
Standard Oven
350°F
12-16 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Roasted Vegetables
  1. Combine all vegetables in a mixing bowl; add balsamic vinaigrette and toss to coat.
  2. Spread vegetable mixture evenly onto sprayed sheet pan and bake as directed below until vegetables are soft and caramelized.
BAKE:
TEMP
TIME
Convection Oven*
375°F
10-15 minutes
Standard Oven
425°F
15-19 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
Assembly
  1. Top each tart shell with 0.5 oz roasted vegetables and serve warm or at room temperature.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
70
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
90mg
4%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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