Savory Tartlet Recipe with Feta and Roasted Red Peppers
Made with wholesome ingredients that just might have grown in your garden, this savory tartlet recipe features roasted red peppers, feta cheese, and fresh eggs.
Divide the pie crust into six balls; roll each on a floured surface.
Line the mini tart pans with the pie crust, poking a few holes in the bottom of each crust with a fork. This prevents air bubbles from popping up when pre-baking.
Bake the mini tart pans in the oven for five minutes. Remove from oven and set aside to cool.
Place a tablespoon of oil in a skillet over medium-high heat, and cook the chopped onion until soft and translucent.
Add the roasted red peppers to the skillet; stir until heated through.
Divide the feta cheese between the tart pans.
Place a layer of the cooked vegetables over top of the feta cheese, dividing them equally.
Whisk together the eggs and pepper in a bowl or measuring cup with a spout.
Add thyme to the egg mixture; stir well.
Pour the egg mixture into each of the six mini tart pans. Do not overfill.
Reduce the oven setting to 325 degrees. Bake the savory tartlets for 30 minutes.
Remove from the oven. Serve warm with fresh herbs as garnish or refrigerate and serve later at room temperature.
Notes
If you don't have mini tartlet pans, you can use muffin tins for this savory tartlet recipe. Regular size muffin tins or mini muffin tins both work.