Mini Vegetable Tart Cups
Ingredients
Dough
- 2 cups flour
- 1/2 cup butter, chilled
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 tablespoons ice water
Filling
- 1 medium eggplant, cut into small cubes and fried
- 1/2 cup lettuce, finely chopped
- 1/2 cup carrot, grated
- 1/4 cup black olives, chopped
- 1 teaspoon garlic, minced
- 1 small onion, grated
- 4 tablespoons mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
In a food processor, combine flour, butter, salt, garlic powder, and onion powder, mix on medium speed, then gradually add ice water, cover the dough with plastic wrap and let it rest
Preheat the oven to 190°C, prepare mini cupcake molds and set aside
On a floured surface, roll out the dough with a rolling pin and cut into 2.5-inch circles
Place the dough circles into mini cupcake molds and bake for 12 minutes, remove from oven and let cool
For the filling, in a deep bowl, combine the fried eggplant, chopped lettuce, grated carrot, chopped black olives, minced garlic, grated onion, mayonnaise, salt, and black pepper, and mix well
Spoon one tablespoon of the filling into each baked tart shell and serve with pickles
