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Vegetable Tartlet

Ingredients:


  • 2 medium sized zucchini
  • 2 large parsnips
  • 3 large carrots
  • 6 tablespoons butter
  • 2 teaspoons garlic, chopped
  • 1/2 cup shallots
  • 2 teaspoons thyme, chopped
  • 1 tablespoon parsley
  • Salt and pepper to taste
  • A pinch of nutmeg
  • 1 sheet frozen puff pastry, defrosted

Directions:


1. With Snap & Peel Trio, Green peeler, cut zucchinis, parsnips, and carrots into 3 inch-long julienne slices.

2. Melt butter in frying pan and add garlic and shallots. Sauté for 1 minute. Add the vegetables and cook gently for 2 minutes. Add herbs, salt, pepper, and nutmeg.

3. Preheat oven to 400 degrees F. Place Mini Muffin Tray on Perforated Baking Sheet. Fill each well with the vegetable mixture.

4. Roll dough onto Roul’Pat and cut into circles using 2 1/4 inch dough cutter. Cover each well with a disk of dough.

5. Tuck the dough inside the cups and bake for 20 minutes. Let cool for 5 minutes before unmolding.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States