I love this recipe because it’s easy to make yet looks and tastes gourmet. The combination of roasted red peppers and asparagus brings a wonderful balance of sweetness and freshness, while goat cheese adds a creamy tang. I like that these tarts are perfectly portioned for entertaining—no slicing or fussing required. They can be served warm or at room temperature, making them ideal for any occasion from brunch to holiday gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Roasted Red Peppers: 2 large Asparagus: 1 bunch Tart Shells: 12 mini shells Goat Cheese: 1/2 cup Fresh Herbs: 1 tablespoon (such as basil or thyme)
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the roasted red peppers into strips and chop the asparagus into bite-sized pieces.
Place the mini tart shells on the prepared baking sheet.
Divide the chopped asparagus and roasted red peppers evenly between the tart shells.
Add a spoonful of goat cheese to each tart and gently mix to combine.
Bake the tarts for 15–20 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and sprinkle with fresh herbs for added flavor and a pop of color.
Let the tarts cool slightly before serving. I like to serve them warm or at room temperature.
Servings and Timing
This recipe makes 12 mini tarts and serves about 4 to 6 people as an appetizer. It takes around 10 minutes of prep time and 20 minutes of baking time, so I can have them ready in about 30 minutes total.
Variations
I sometimes add caramelized onions or sun-dried tomatoes for extra flavor. If I want a vegetarian twist with more creaminess, I substitute the goat cheese with ricotta or cream cheese. To make the recipe gluten-free, I use gluten-free tart shells or phyllo cups.
Storage/Reheating
I store leftover tarts in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them in a preheated oven at 350°F (175°C) for about 8–10 minutes until warm and crisp again. I avoid microwaving them because it can make the crust soggy.
FAQs
How can I roast my own red peppers?
I roast red peppers by placing them under a broiler or directly over a gas flame until the skin is charred, then peel off the skin once cooled.
Can I use frozen asparagus?
Yes, I can use frozen asparagus, but I make sure to thaw and pat it dry before adding it to the tarts to avoid excess moisture.
What type of goat cheese works best?
I prefer using soft, creamy goat cheese for easy mixing and a smooth texture, but crumbly goat cheese works too for a more rustic look.
Can I make these tarts ahead of time?
Yes, I often assemble the tarts a few hours in advance, refrigerate them, and bake right before serving.
Can I use store-bought roasted peppers?
Absolutely, jarred roasted red peppers save time and still taste delicious in this recipe.
How do I prevent the tart shells from becoming soggy?
I make sure the roasted peppers and asparagus are well-drained before adding them to the shells.
What other herbs can I use?
I like to experiment with parsley, dill, or chives depending on the flavor I’m going for.
Can I freeze these mini tarts?
Yes, I can freeze them after baking. Once cooled, I store them in an airtight container for up to a month, then reheat in the oven.
Can I use a full-size tart shell instead of mini ones?
Yes, I can make one large tart using the same ingredients—just adjust the baking time to about 30 minutes.
Conclusion
These roasted red pepper asparagus mini tarts are elegant, flavorful, and easy to make. I love how the combination of roasted vegetables, tangy goat cheese, and buttery crust creates a satisfying bite every time. Whether I’m hosting a brunch, a dinner party, or just want a quick yet impressive snack, these mini tarts never disappoint.
These Roasted Red Pepper Asparagus Mini Tarts are buttery, flaky, and full of fresh, vibrant flavor. Sweet roasted peppers, tender asparagus, and creamy goat cheese come together in perfectly portioned bites that are as elegant as they are delicious. Ideal for brunches, parties, or light appetizers, they’re easy to make and look effortlessly gourmet.
Ingredients
2 large roasted red peppers, sliced
1 bunch asparagus, chopped into bite-sized pieces
12 mini tart shells
1/2 cup goat cheese, softened
1 tbsp fresh herbs (basil, thyme, or parsley)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice roasted red peppers and chop asparagus into small pieces.
Arrange mini tart shells on the baking sheet.
Divide roasted red peppers and asparagus evenly among the tart shells.
Add a spoonful of goat cheese to each tart and gently mix or swirl to combine.
Bake for 15–20 minutes, until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and sprinkle with fresh herbs for garnish.
Cool slightly before serving. Enjoy warm or at room temperature.
Notes
Drain roasted peppers and asparagus well to prevent soggy shells.
Use store-bought roasted red peppers to save time.
Caramelized onions or sun-dried tomatoes add extra depth of flavor.
For a vegetarian twist, swap goat cheese with ricotta or cream cheese.
To make gluten-free, use gluten-free tart shells or phyllo cups.
