“Mouthwatering Vegetarian Portuguese Tartlets: A Delectable Cinematic Experience”

Allergens

Dairy (soft cheese)

Ingredients

• 1 pack store
• bought puff pastry sheets
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup kale, washed and finely chopped
• 1/2 cup roasted red peppers, diced
• 4 oz soft cheese, crumbled (e.g., goat cheese or blue cheese)
• Salt and pepper to taste
• 1 egg, beaten for egg wash

Instructions

1. a. Preheat the oven to 350°F (180°C). b. Roll out the puff pastry sheets on a floured surface and cut into 2 inch rounds using a round cookie cutter or glass. c. Place the rounds in a lightly greased muffin tin, pressing gently to shape them into tartlet shells. d. Prick the bottom of each shell with a fork and brush with egg wash. e. Bake for 12 15 minutes or until golden brown. Let them cool completely on a wire rack. f. In a pan, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until they become fragrant and translucent. g. Add kale to the pan and cook until wilted. Season with salt and pepper. h. Stir in the diced roasted red peppers and crumbled soft cheese until fully combined. i. Fill each cooled tartlet shell with the mixture, making sure not to overfill. j. Serve immediately or chill until ready to serve.

Chef’s Insight

The key to these tartlets is using high-quality ingredients and creating the perfect balance of flavors and textures.

Notes

This recipe is perfect for a vegetarian meal or as an appetizer at a dinner party.