Best 3 Greek Veggie Tartlets Recipes

Feast your eyes on these delightful Greek veggie tartlets, a burst of Mediterranean flavors wrapped in golden, flaky pastry. Picture bite-sized treasures filled with a vibrant medley of fresh vegetables, aromatic herbs, and tangy feta cheese. These individual tarts not only tantalize the taste buds but also offer a symphony of textures, from the crispy phyllo crust to the tender, succulent vegetables.

In this culinary journey, we present two irresistible recipes, each offering a unique twist on the classic Greek veggie tartlet. The first recipe embraces the simplicity of fresh, seasonal vegetables, allowing their natural flavors to shine. The second recipe adds a touch of indulgence with a creamy spinach and feta filling, creating a rich and satisfying treat.

Whether you're hosting a brunch, planning a light lunch, or seeking an impressive appetizer, these Greek veggie tartlets are sure to steal the show. With easy-to-follow instructions and a promise of culinary delight, let's embark on this flavorful adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK VEGGIE OMELET

Greek Veggie Omelet image

This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! -Sharon Mannix, Windsor, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

4 large eggs
2 tablespoons fat-free milk
1/8 teaspoon salt
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 cup finely chopped onion
1 cup fresh baby spinach
3 tablespoons crumbled feta cheese
2 tablespoons sliced ripe olives
Freshly ground pepper

Steps:

Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.

Nutrition Facts : Calories 271 calories, Fat 19g fat (5g saturated fat), Cholesterol 378mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

RUSTIC ROASTED VEGETABLE TART

Rustic Roasted Vegetable Tart image

No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 small eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1/4-inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese
Minced fresh basil, optional

Steps:

In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

GRIDDLED VEGETABLE & FETA TART

Griddled vegetable & feta tart image

Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta

Provided by Lucy Netherton

Categories Main course

Time 50m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 aubergine , sliced
2 courgettes , sliced
2 red onions , cut into chunky wedges
3 large sheets filo pastry
10-12 cherry tomatoes , halved
drizzle of balsamic vinegar
85g feta cheese , crumbled
1 tsp dried oregano
large bag mixed salad leaves and low-fat dressing, to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.

Nutrition Facts : Calories 191 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

Tips:

For the best results, use fresh, high-quality vegetables.
If you don't have a tart pan, you can use a regular pie pan.
To make the tartlets ahead of time, bake them according to the recipe, then let them cool completely. Store the tartlets in an airtight container in the refrigerator for up to 3 days.
To reheat the tartlets, preheat the oven to 350 degrees F (175 degrees C). Bake the tartlets for 10-15 minutes, or until they are warmed through.
Serve the tartlets warm or at room temperature.

Conclusion:

Greek veggie tartlets are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a light lunch or dinner. With their flaky crust, flavorful filling, and vibrant colors, Greek veggie tartlets are sure to be a hit with everyone who tries them.