Gnome's Garden Vegetable Tarts
These delightful mini tarts are a playful nod to the mischievous garden gnomes and their love for fresh produce. Featuring crisp puff pastry filled with a colorful medley of seasonal vegetables and a savory egg custard, they are perfect for a light lunch or an elegant appetizer.
Directions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- 2
Unroll the thawed puff pastry sheet and cut it into 12 squares. Gently press each square into the prepared muffin cups, forming a small cup.
- 3
In a medium skillet, heat olive oil over medium heat. Sauté the diced zucchini, bell pepper, and red onion for 5-7 minutes until slightly softened. Stir in the thawed peas and cook for another minute. Remove from heat.
- 4
In a separate bowl, whisk together the eggs, heavy cream, Gruyere cheese, salt, and pepper until well combined.
- 5
Evenly distribute the sautéed vegetable mixture among the puff pastry cups in the muffin tin.
- 6
Pour the egg custard mixture over the vegetables in each cup, filling them about three-quarters full.
- 7
Bake for 18-22 minutes, or until the pastry is golden brown and puffed, and the custard is set and lightly golden.
- 8
Carefully remove the tarts from the muffin tin and let them cool slightly on a wire rack.
- 9
Garnish with freshly chopped chives before serving. These tarts are delicious warm or at room temperature.