Thursday, January 10, 2013

Savory Vegetable Tartlets

These tartlets are super fun! 

Filled with delicious herbs and cottage cheese, topped with tomatoes and spinach. 

They are filling and quite delicious served along side roasted tomato soup

They make a great side for a salad dinner, or would be great as a Super Bowl appetizer! 

We will certainly make these again!

Savory Tartlets – Inspired by Becky


  • 1 C white whole wheat flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 C Parmesan cheese (shredded)
  • 2 T butter
  • 1.5 oz cream cheese {Neufchatel preferred}
  • 1/4 C milk + additional, 1 tsp. at a time
  • 2 C cottage cheese
  • 2 tsp. minced garlic
  • 1 tsp. basil
  • 1/2 tsp. parsley
  • 1/2 C fresh spinach
  • 1/2 C grape or cherry tomatoes, halved
  • Olive oil


In a large bowl, combine 1 C white whole wheat flour with 1/2 tsp. baking powder and 1/8 tsp. salt.  Stir to combine. 

Stir in 1/4 C shredded Parmesan cheese.  Be a little generous here. 

Using a grater, grate 2 T butter into the flour mixture.  Stir. 

Then, using a fork, cut in 1.5 oz cream cheese. 

Slowly add in 1/4 C milk to the flour cheese mixture.  Stir until clumps form, and dough is slightly moist.  Add additional moisture 1 tsp. at a time. 

Using your hands, gently knead the dough until it mostly sticks together. 

Divide the dough in half. 

Lightly flour a flat surface and turn the dough out onto that surface.  Roll each half of dough into a medium (about 6-8 inches) circle. 

In a medium bowl, mix together 2 C cottage cheese.  Stir in herbs (2 tsp. minced garlic, 1 tsp. basil and 1/2 tsp. parsley).  Mix well. 

Divide the cottage cheese mixture in half, and spread each half over the one pastry. Spread until you are about 1/2 – 3/4 inches away from the edge of the dough.

Layer each with spinach leaves and halved tomatoes. 

Sprinkle with additional herbs if desired. 

Carefully lift up and slightly overlay four sides of the circle so that your tartlet is kind of wrapped. 

You can take the star approach (above, and back image below), or make more of a square (front image, below).  To make the star, you’ll want to wrap up 5 “edges”, 4 for the square. 

Place on a cookie sheet.  You may wish to line the cookie sheet with parchment, tinfoil or a baking mat. 

Lightly spray the pastry with olive oil.  We used our Misto to lightly mist the pastry edges.  

Bake at 425 for 22-30 minutes until edges are slightly browned. 

Note: the moisture from the cottage cheese will spill out while cooking – that’s OK!  The longer the tartlets cook, the more water will evaporate.  This is why it’s good to have lined your cookie sheet.  

Slice & serve. 

Serves 4-5 people; 2 slices each.  124 cal/slice, 4.4g fat. 
If served as an appetizer & sliced into 8ths, each slice is 78 cals & 2.5g fat. 

To reheat leftovers, place in a toaster oven or regular oven and heat until warmed through.  Enjoy!


  1. Replies
    1. Thanks, Heather! Even the leftovers were tasty :)

  2. Looks great. I just thought that it's a good thing i am the only cook in the house, otherwise we wouldn't know who's meal to eat. this would be a nice recipe to try with my daughter.

  3. Simple things are the best things.
    After seeing so many recipes for sweet tarts in my reader, this one is like a breath of fresh air. Would love to make this for dinner tonight!

  4. This sounds so good! I'm pretty sure Mike would go crazy for this :)

    1. My husband really enjoyed these too -- I think we'll make them again for the Super Bowl!


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