Mini Vegetable Tarts
Ingredients
Dough
- 2 cups flour
- 1/2 cup chilled butter
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 tablespoons ice water
Filling
- 1 medium eggplant, diced small and fried
- 1/2 cup lettuce, finely chopped
- 1/2 cup carrot, grated
- 1/4 cup black olives, chopped
- 1 teaspoon crushed garlic
- 1 small onion, grated
- 4 tablespoons mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
In a food processor bowl, place flour, butter, salt, garlic, and onion, run at medium speed, then gradually add water, cover the dough with plastic wrap and let it rest.
Preheat the oven to 190 degrees Celsius, 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 in mini tart molds, bake for 12 minutes, remove from oven and let cool.
In a deep bowl, combine eggplant, lettuce, carrot, olives, garlic, onion, mayonnaise, salt, and pepper, and mix well.
Distribute a tablespoon of the filling into each baked tart shell and serve with pickles.
