Mini vegetable tarts
Savoury vegetarian picnic tarts
Celebrate veggies! Make these mini vegetable tarts with thyme and honey glaze.
A crisp shortcrust pastry shell; a layer of creamy cottage cheese topped with thin discs of vegetables finished off with a sticky thyme and honey glaze.
Eat these tarts hot or cold; for lunch or dinner; as a starter or as a light main meal. Make a freezer-friendly batch so that you can defrost some at a moment’s notice to take to a picnic or party.
Best eaten in the fresh air
After photographing this dish, I ate one of these tarts at beautiful Golden Beach on the Sunshine Coast as a delicious picnic lunch. These tarts are very portable and are therefore perfect picnic food. I would recommend you eat one while sitting somewhere scenic.
Thin slices of potato, sweet potato, beetroot, baby carrot and zucchini top the pastry shells. Underneath the veggies is store-bought onion-flavoured cottage cheese that goes deliciously gooey and creamy when you bake it. A fragrant thyme and honey glaze adds sweetness and stickiness to the tops of the tarts.
You should make mini vegetable tarts because they are:
- Full of tasty vegetables: potato, sweet potato, beetroot, baby carrot and zucchini.
- Loaded with flavour: thyme & honey glazed vegetables, creamy cottage cheese and buttery pastry.
- Freezer-friendly: make a batch of these tarts at the weekend and freeze them.
- Vegetarian picnic food: enjoy one of these savoury pastries outdoors.
Vegetable tarts’ main ingredients:
- Shortcrust pastry
- Potato, sweet potato, beetroot, baby carrot, zucchini
- Cottage cheese
Tips for busy cooks
Use store-bought shortcrust pastry if you don’t have much time.
You can use dried thyme if fresh thyme isn’t available.
- Picnic: eat one on its own or as part of a big picnic spread.
- Lunch: with a green salad.
- Light dinner: with steamed veggies.
Portable vegetable tarts
Where did you eat your mini vegetable tart? At home, on the beach or at work? Did you eat one at a picnic?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Need more vegetarian picnic inspiration? Try this recipe next: homemade spiced lentil crackers
Mini vegetable tarts
- 300 g basic shortcrust pastry *see Recipe notes
- Plain flour for dusting kitchen surface
- 1 small potato approx. 80g, peeled
- 1 small sweet potato approx. 80g, peeled
- 1 small beetroot approx. 80g, peeled
- 1 baby carrot approx. 50g, top cut off
- 1 small zucchini approx. 100g, top cut off
- 400 g onion or garlic-flavoured cottage cheese
- Salt and pepper
- 2 tsp extra virgin olive oil
Thyme & honey glaze
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1 tbsp fresh thyme leaves
- 4 g unsalted butter plus extra for greasing tart tins
- ½ tbsp runny honey
- Salt and pepper
- Parsley leaves for garnish
Grease four small round tart tins (see Recipe Notes) with butter.
Dust kitchen surface with flour and roll out the pastry until it is about 5 mm thick. Using a tart tin as a guide, cut out four circles of chilled pastry (big enough to cover the inside & sides of the tart tins). Press the pastry discs into the greased tart tins. Cut off excess pastry that is hanging over the edge leaving about 1 cm overhanging (you can do this as neatly or as roughly as you like). Prick bases of pastry shells with a fork. Chill in fridge for 15 minutes.
Meanwhile, preheat oven to 200°C fan.
Remove chilled pastry shells from fridge and blind bake (see Recipe Notes) in the oven for 15 minutes. Take out of oven, remove blind baking paper and weights and bake for a further 5 minutes uncovered.
Bring a saucepan of water to the boil. Using a mandoline slicer (or a food processor with a slicing blade) finely slice potato, sweet potato, carrot, zucchini and beetroot. Blanch potato, sweet potato and carrot in the boiling water for 2 minutes. Remove and drain. Blanch beetroot for 2 minutes. Remove and drain. Dry the blanched vegetables on kitchen paper. (The zucchini doesn’t need to be blanched).
Drain the cottage cheese through a sieve over a small bowl. Reserve liquid to use in another recipe like savoury bread or soup. Once drained, put the cheese in a bowl and mash with a fork. Season with salt & pepper.
Divide the mashed cheese equally into each of the pastry shells then top with vegetable discs (potato, sweet potato, carrot, beetroot and zucchini) – overlapping them to resemble fish scales. Brush veggie ‘scales’ with oil. Bake tarts in oven for 30 minutes or until the pastry looks crisp and golden.
Meanwhile make the thyme and honey glaze: put vinegar, water and half the thyme in a saucepan and bring to the boil. Reduce to a medium heat and add the honey, butter, remaining thyme and season with salt & pepper. Stir and simmer glaze for 10 minutes. Remove from heat.
Remove tarts from oven and brush thyme and honey glaze over the tops of the vegetables. Return tarts to oven for a further 5 minutes. Remove from oven. Garnish with fresh parsley leaves.
To serve: eat hot with roasted potatoes or cold as part of a picnic.
Tart tins: you will need four small round tart tins for this recipe. I used tins that are 13 cm in diameter.
*Shortcrust pastry: I use my basic shortcrust pastry recipe to make the pastry shells. You can use frozen store-bought shortcrust pastry instead if you like (thaw the frozen pastry sheets slightly before rolling them out).
To prepare pastry for blind baking: cover chilled pastry shells with greaseproof paper and tip in baking weights or uncooked rice to weight the pastry down before blind baking.