Roasted Red Pepper Asparagus Mini Tarts
Delightful mini tarts filled with roasted red peppers, asparagus, and creamy goat cheese, perfect for appetizers or a light meal.
Ingredients
Vegetables
- 2 large Roasted Red Peppers
- 1 bunch Asparagus Chopped into bite-sized pieces
Filling
- 12 mini Tart Shells Can use pre-made or homemade
- 1/2 cup Goat Cheese Can substitute with other cheeses
- 1 tablespoon Fresh Herbs Such as basil or thyme, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice the roasted red peppers into strips and chop the asparagus into bite-sized pieces.
- Place the mini tart shells on the prepared baking sheet.
- Divide the chopped asparagus and roasted red peppers evenly between the tart shells.
- Add a spoonful of goat cheese to each tart and gently mix to combine.
Baking
- Bake the tarts for 15-20 minutes or until the crust is golden and the cheese is melted and bubbly.
Serving
- Remove the tarts from the oven and sprinkle with fresh herbs for added flavor and a pop of color.
- Allow the tarts to cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes
Store leftover tarts in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. Unfilled tarts can be frozen.