Description

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)

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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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack, Brunch
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 2 mini tarts
Calories: 150
Sugar: 2g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 5g
Cholesterol: 15mg