Roasted Veggie Tarts
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons olive oil
- 1onion, minced
- 1garlic clove, minced
- 1butternut squash, cut in large dice
- 1zucchini, chopped
- 1red bell pepper, chopped
- 1tablespoon fresh oregano
- 1tablespoon ground cumin
- 1tablespoon ground oregano
- ½cup vegan margarine
- 3tablespoons organic sugar
- ½teaspoon sage
- Sprinkle of sea salt
- 1¼cup whole wheat flour
Nutritional analysis per serving (20 servings)
104 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 45 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
Heat oil in a wok over medium heat and add onion and garlic and sauté until soft. About 3 minutes.
- Step 3
Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks. Add to the wok and cook for about 4 minutes. Add chopped zucchini, bell pepper and spices. Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
- Step 4
In a large bowl, combine margarine, sugar, sage and sea salt. Stir in the flour with a fork or your hands and mix until the ingredients form a dough. Add more margarine if the dough does not come together one tablespoon at a time.
- Step 5
Grease a mini-muffin tray with vegan margarine or olive oil. With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells. Use muffin liners if you desire.
- Step 6
Scoop a small spoonful of vegetables into the tart shells. About a tablespoon full.
- Step 7
Bake for 20-25 minutes and serve immediately.
Private Notes
Comments
These were a huge hit in the appetizer category. A couple of things, though. I had to avoid the nuts due to allergy among the guests so used a basic cornmeal pastry crust. Also, Tara, the laws of physics apply as well to butternut squash even in Winnipeg. Two mini pans equal about 24 T. of volume for the filling. One butternut squash yields many more cups than that. I used 1 c. butternut, 1 c. zuke and 1 c. red pepper, same seasoning. There was a little left over.
Update: I ended up with enough dough for my standard 24-cup mini muffin pan. I had enough stuffing for maybe three times that. I conclude that my squash was indeed too large. I wish (for the sake of the rest of the Hopeless) that I had weighed it, but I didn't. I ended up with about 12 cups diced. So, go for about 6 cups max. I think. Anyone who is not hopeless, feel free to correct me, and for the rest, take my advice at your own risk.
I'm sorry, but the recipe has some major issues. The dough, if made according to the recipe, is too dry and too sweet. It needs more butter and also a bit of water to work. Also, why aren't the amounts of vegetables given in a standard unit of measurement? I had probably 4x the butternut squash needed; even if you used a very small butternut squash, pepper, zucchini, and onion, you'd still have far more than needed to fill the tarts. The recipe is a disaster from beginning to end.
-My crust needed another 1-1/2 T. butter and 1 T cold water to form dough texture. It was still a bit crumbly after baking so next time I'll up the butter to an extra 2 T. -I chopped all of my vegetables but next time I'm going to use a mince. I think that will help with the blend. -Like others, I ended up with far more filling so next time I'll adapt amounts. -I think mushrooms would be a good addition to the filling.
I added an egg to the dough, which helped it bake together better. I wish I'd left out the sugar as it was way too sweet. I did another batch without the egg and one completely fell apart coming out of the pan. So, I scrambled 3 eggs and poured it over the remaining tarts to make mini quiches. I did use less veggies as the other suggestions stated.
Time doesn’t add up. I had difficulty with the dough, even though it is similar to a. Okie I make at Christmas. Eventually I spread it ina 9” square pan and spread topping on that. Too tedious for appetizers.
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