Roasted Veggie Tarts Recipe (2024)

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.

With a tablespoon of fresh and a tablespoon of ground oregano plus a tablespoon of cumin don't those flavors overwhelm the dish?

-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.

Made this a few times. Every time, they vanished within 15 min. Every time, there was leftover veggie filling. Never minded this. Used the leftover butternut squash filling tossed over a simple pasta; used it in a Sheppard's pie; even made more tarts the next day with store-bought puff pastry. They were all delicious!

Can they be frozen?

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.

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.

do you think this could be made ahead?

Sorry; I really should have answered that one. My guess is that the squash was still half-raw or maybe slightly less than half when I put it in the oven. It was well-done when it came out. To my taste, it was not too strongly spiced, but I like strongly flavored things and eat vegetables reluctantly.

With a tablespoon of fresh and a tablespoon of ground oregano plus a tablespoon of cumin don't those flavors overwhelm the dish?

Thanks, Katherine. Much appreciated. Going to give a go this eve. How did you answer your initial question? "Should it be cooked through by the time it hits the tarts? Is it okay if it's still raw? " Any afterthoughts?

The good news is that it was really, really good. The only places that I diverged from the written recipe were: I added salt and pepper when I added the squash, and I used actual butter and sugar that I conclude must be inorganic.

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 in the middle of cooking this, and a few more directions for the admittedly hopeless would be appreciated. How much should the squash weigh, more or less? I'm already fearing that mine was way too large, but I have no way of telling. Should it be cooked through by the time it hits the tarts? Is it okay if it's still raw? I will update as I find the answers out.