Mini vegetable tartlets

Louis Ramirez
4 5
90 mins
90 mins


Servings: 8
  • 120 g Butter
  • 250 g Flour
  • 7-10 Tbsp Salt
  • 5 Eggs
  • 300 g Carrots
  • 2 Spring onions
  • 300 ml Milk
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 200 g Feta cheese
  • 7-10 Tbsp Parsley
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film


  1. 1

    Cut butter into pieces. Knead flour, butter, 1 pinch of salt and 1 egg with the dough hooks of the hand mixer. At the end use your hands to knead into a smooth dough. Wrap the dough in cling film and chill for about 20 minutes.

  2. 2

    Peel carrots and put 1/2 carrot aside. Halve the rest lengthwise and cut into small diagonal pieces. Clean and wash spring onions and cut into slanted rings. Mix 4 eggs and milk and season to taste with salt, pepper and nutmeg.

  3. 3

    Simmer carrots for about 3 minutes, drain and rinse in cold water. Cut feta cheese into small cubes. Roll out the dough thinly on a floured work surface and cut out circles (approx. 13 cm Ø).

  4. 4

    Knead the remaining dough again and cut out a total of 8 circles. Grease 8 tartlet moulds (approx. 11 cm Ø) with removable base and insert one circle of dough each. Spread the carrots and spring onions on the tartlets.

  5. 5

    Pour the egg milk up to the rim. Cover with the feta cubes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Score the carrot aside 5 times lengthwise with a Juliet chiseler and then cut into slices.

  6. 6

    Take the ramekins out of the oven. Carefully lift the bases out of the ramekins. Garnish the tartlets with the carrot slices and parsley.

Nutrition Facts

370 kcal
27 g
23 g
14 g