These vegetable and brie tartlets are one of those little pleasures I always have on hand, whether for a quick family dinner or when I want to impress with a simple but delicious appetizer. The recipe combines the fresh flavor of sautéed vegetables with garlic and the creamy touch of brie, creating an irresistible mix. And don't forget to drizzle honey when serving! It's the contrast that completes the dish, trust me.
What I love about this recipe is how versatile it is: if you feel like making the dough from scratch, the result is spectacular, with a more tender texture and a very special touch. But if you prefer something quicker (which is fine—sometimes time is short!), refrigerated puff pastry, crispier and lighter, or shortcrust pastry works beautifully.
No matter which option you choose, the result is always delicious and more than satisfactory. You can customize the filling with the vegetables you like best or even change the cheese, but brie gives that creamy note I adore.
These tartlets are one of those recipes I keep repeating because I know they never fail: whether as an appetizer when friends come over or as a light dinner, they always disappear in the blink of an eye!
Ingredients for the vegetable tartlets
For the dough*
- 240 g flour
- 35 g whole wheat flour
- 225 g firm butter cut into 1 cm cubes
- 1 teaspoon salt
- 120 ml ice water
*If you want to avoid making the dough, buy refrigerated puff pastry or shortcrust pastry.
For the filling
- 2 garlic cloves
- 8 asparagus spears
- 95 g green peas
- 340 g brie cheese, sliced thinly
- Freshly grated Parmesan cheese
- 85 g honey
Preparation
Prepare the dough (skip if using refrigerated pastry):
- Attach the whisk beater to the KitchenAid Artisan. Add the flour, cubed butter and salt to the stand mixer's bowl. Set the mixer to speed 1 for thirty seconds and then increase to speed 4 for 1-2 minutes (or until the butter cubes are reduced to half their size). Reduce to speed 2 and, with the mixer still running, slowly pour in the ice water at a rate of about one tablespoon every 2 seconds. Turn off the mixer (the dough will be very lumpy) and, using your hands, gather all the dough from the bowl, squeezing and pressing the dough to work it.
- Work the dough on a lightly floured surface and form a ball. Then, using the base of your hand, fold the dough in half toward you and press down again. Repeat the process 3 or 4 times, or until you can form a disc with the dough and still see pieces of butter. Do not overwork the dough. Form the dough into a disc, wrap it in cling film and chill in the refrigerator while you prepare the fillings.
For the filling and baking:
- Prepare the asparagus: trim the white tips and cut the stalks into 2.5 cm pieces.
- Heat an iron skillet over medium heat. Once hot, add the butter and freshly chopped garlic, and sauté the garlic for about 1 minute, until fragrant. Then add the chopped asparagus and the peas.
- Stir so everything is coated with the garlic and butter. Continue cooking for 2-3 minutes, stirring occasionally. Remove from heat.
- Preheat the oven to 220 °C and take the dough out of the fridge.
- Flour the countertop, cut the dough disc in half, reshape one half into a disc and keep that one covered in cling film in the fridge.
- With the other half, roll it out on the floured work surface: form a large square with the dough. Trim the edges of the square to make straight sides and then cut the square of dough into four pieces (divide the dough in half crosswise and lengthwise, forming a cross, using a pastry cutter).
- Place the 4 dough squares on an uncoated baking sheet (the Naturals trays bake this type of dough very well).
- In the center of each square, arrange the slices of brie in a small circle, leaving 2.5 cm of space on all sides. If necessary, cut the brie slices into smaller pieces. Gently fold the dough over the edge of the brie, leaving an open space in the center to fill with vegetables and make a fold to secure it.
- Arrange the sautéed vegetables on top of the brie.
- Brush the dough edges with beaten egg, sprinkle a generous amount of grated Parmesan over each one and bake for 28-35 minutes or until the dough is golden and the cheese is bubbling..
- Repeat the process of cutting the dough and filling the tartlets with the other half of dough you kept in the fridge and leave them ready for a second bake (if you have 2 trays, you can bake all the tartlets at once).
- Remove them from the oven and drizzle generously with honey in a zig-zag over the tartlets. Serve immediately.
