Description
These Mini Roasted Capsicum Tartlets are golden, flaky puff pastry bites filled with creamy roasted capsicum dip, smoky marinated capsicum, and fresh basil. With only four ingredients, they’re elegant, full of Mediterranean flavor, and perfect for parties, picnics, or quick appetizers.
Ingredients
2 sheets frozen ready-rolled puff pastry, partially thawed
2 x 200 g tubs roasted capsicum dip
10 slices (75 g) chargrilled marinated capsicum, roughly chopped
1/2 cup small fresh basil leaves
Instructions
- Preheat oven to 200°C (180°C fan-forced) and lightly grease two 12-hole, 1½ tablespoon-capacity round-based patty pans.
- Using a 6.5 cm round cutter, cut 12 circles from each pastry sheet.
- Press each pastry round gently into the prepared patty pan holes to form tartlet shells.
- Spoon about 2 teaspoons of roasted capsicum dip into each pastry case.
- Top each with a few pieces of chopped marinated capsicum.
- Bake for 15 minutes or until the pastry is puffed and golden brown.
- Cool for 2 minutes before carefully removing from pans.
- Top each tartlet with a small basil leaf before serving.
Notes
Use roasted eggplant, sundried tomato, or feta and olive dip for variety.
Add a sprinkle of grated cheese or crumbled feta before baking for extra flavor.
Shortcrust pastry can replace puff pastry for a crispier base.
Serve with a drizzle of balsamic glaze or pesto for presentation.
Best served warm or at room temperature.
Nutrition
- Serving Size: 1 tartlet
- Calories: 95
- Sugar: 1.5 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 2 mg
