If you are looking for a simple but delicious appetizer, look no further than these Spring Veggie Tartlets! They are the perfect way to showcase all that amazing spring and summer produce in a bite size form!
This post is all about spring veggie tartlets!
Jump to RecipeWhy Spring Veggie Tartlets?
When spring hits and the produce is its freshest, I always try to find new ways to display them in all their glory. These spring veggie tartlets are the perfect vessel to do just that. The mix of the crunchy phyllo, creamy cheese and fresh veggies makes for the perfect bite-size party pleasing appetizer!
The Veggies
For my recipe I chose to use asparagus, fresh peas and radish, but don’t be afraid to use any other veggie combo that sounds good to you. For me, the radish adds a good peppery bite that goes well with the sweet and savory cheese filling. Whatever you decide to use, just make sure it’s yummy and colorful! When it comes to the cookery of the vegetables, it’s important to get a little blanch to soften the peas and asparagus, but the last thing you want is for them to be mush! So make sure that you put them in cold water to stop the cooking process and then dry them thoroughly.
The Filling
The component that brings the richness and flavor burst is the cheese filling! This combo of Boursin and cream cheese with fresh herbs an honey will bring the perfect richness to the dish. Is there anything better than herby cheese? I think not. Don’t be afraid to tweak or add other herbs, depending on your tastes.
The Tartlet
There are several ways the components could potentially be combined. But my favorite vessel for this is the pre-made phyllo shells in the freezer section. Not only are they crunchy and delicious, but it also makes these spring veggie tartlets so easy to make and assemble! Just leave them out at room temperature and let them thaw before stuffing them with the cheese and veggies.
The recipe
Spring Veggie Tartlets
Ingredients
- 2 packages Phyllo Shells
- 1/2 block Boursin Cheese garlic and fine herb flavor
- 1/2 block Cream Cheese room temperature
- 1 bunch Parsley finely chopped
- 1 tbsp Honey
- 2-3 stalks Asparagus
- 1/2 cup English Peas/Peas fresh
- 2-3 Radishes halved and thinly sliced
Instructions
- Set out and allow the frozen phyllo shells to come to room temperature.
- Mix together the Boursin, cream cheese, parsley and honey until well combined.
- Add the mixture to a piping bag or a ziplock with the corner snipped.
- Blanch the asparagus in boiling water for 1-2 minutes before setting them in ice water to stop the cooking process. Do the same with the English peas as well. Slice the cooled asparagus at an angle in about 1/4 in sections.
- Once all the vegetables are prepped and ready, use the piping bag to pipe a bit of the cheese mixture into each shell. Then arrange the cut vegetables into each shell.
- Serve and enjoy!
This post was all about spring veggie tartlets!
[…] spring veggie tartlets […]