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Savory & Fresh Vegetable Tartlets

I am constantly on the hunt for recipes that inspire my guests just as much as they inspire me to entertain. These vegetable tartlets may raise eyebrows but after one bite, your lunch companions will be raising their forks too.

Don’t be fooled by their petite presentation, these tiny tarts are as full of flavor as they are colorful. Sweet cherry tomatoes add a touch of punch to savory Parmesan artichoke topped pastry shells, while fresh peas and mint sprigs swoop in to refresh and revive this classic tart.

  • Package of 6 puff pastry shells, thawed
  • 1 cup freshly grated Parmesan cheese
  • 4 whole artichokes, quartered
  • 1 egg, lightly beaten
  • 1 cup cherry tomatoes, quartered
  • 1 cup fresh peas
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper
  • 6-8 sprigs fresh mint

In a medium bowl combine peas and tomatoes, season with salt and pepper, and drizzle with 1 tablespoon of olive oil and white wine vinegar. Set aside.

Preheat oven to 375° F. On a baking sheet lined with parchment paper, arrange pastry shells about 1 1/2 inches apart. If using sheets cut into four squares and arrange a little further apart.

Next, top each shell with artichoke hearts and a sprinkle of Parmesan cheese. Using a pastry brush lightly brush the borders of each pastry shell with egg, and bake for 10 to 15 minutes, or until puffed and golden.

Remove pastry shells from oven and drizzle with remaining olive oil. Top shells with tomato-pea salad and garnish with a few sprigs of mint. Serve immediately.



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