Name: Mini Veggie Tartlets
Prep time: 1 hour
Cook time: 30 minutes
Yield: 20 people (2 tartlets each, total 40 tartlets)
Cuisine: South Indian
Ingredients: 5 cups Flour (all-purpose); 2.5 cups Butter (cold, cubed); 2 tsp Salt; 0 tbsp Water (ice cold); 40 oz Cream Cheese (softened); 5 cups Vegetables (finely chopped, mixed (bell peppers, zucchini, carrots)); 5 tbsp Herbs (fresh, chopped (parsley, dill, or chives)); 2 tsp Coriander Seeds (to taste)

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Preheat the oven to 375°F (190°C).
Prepare the tart dough by combining flour, butter, and a pinch of salt in a food processor until crumbly. Add cold water gradually until the dough forms.
Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into small rounds to fit mini tart pans.
Press the dough into the mini tart pans and prick the bottoms with a fork. Bake for 10-12 minutes until lightly golden. Let cool.
In a mixing bowl, combine cream cheese, chopped vegetables, herbs, salt, and pepper to make the filling.
Spoon or pipe the filling into the cooled tart shells.
Garnish with additional herbs or microgreens if desired.
Serve immediately or refrigerate until ready to serve.