Minted Pea and Feta Tartlets Recipe
Let’s be real, these tartlets sound fancy enough to impress your judgy aunt but take less effort than finding matching socks.
We’re talking flaky pastry, bright green peas, and vegan feta that pretends it came from a Mediterranean cheese goddess.
Mint adds that “I have my life together” freshness, even if your kitchen looks like a Pinterest fail.
They’re cute, flavorful, and bite-sized, which basically means calorie-free, right?
Make them for brunch, book club, or just because you’re too fabulous for basic snacks.
Trust me, one bite and suddenly you’re that girl who “just whips these up casually.”
Minted Pea and Feta Tartlets Recipe
A flaky pastry base holds a creamy filling of minted peas and vegan feta. It’s zesty, herby, snackable, and brunch-worthy.
Ingredients
- For the tartlet shells:
- 1 sheet vegan puff pastry thawed if frozen
- A little olive oil for brushing
- For the filling:
- 1 cup green peas fresh or thawed
- 1/2 cup vegan feta crumbled
- 1 tbsp fresh mint chopped
- 1 tbsp lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease your muffin tin or tart pans because we’re not scraping anything out today.
- Cut the pastry into 6 squares. Press each square into the tin or pan, forming a little shell.
- Brush lightly with olive oil to get that golden glow like it’s wearing setting spray.
- In a bowl, mash peas slightly with a fork or food processor. Don’t go full puree—chunky is chic.
- Add vegan feta, mint, lemon juice, salt, and pepper. Stir until it looks like a spring fling in a bowl.
- Spoon the filling into the pastry shells evenly. Don’t overfill unless you like cleaning ovens.
- Bake for 18–20 minutes until the pastry is puffed and golden, and the filling is lightly crisped on top.
- Cool for 5 minutes, then serve warm or smugly at room temp with a side of “yes, I made these.”
Notes
📊 Nutritional Values (Per Tartlet)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 25%
- Iron: 10%
- Calcium: 8%
- Vitamin K: 30%
- Folate: 12%
💡 Additional Notes & Tips
- You can swap vegan feta with cashew cheese if you’re feeling bougie and homemade.
- Add lemon zest to the filling for extra zing and zero effort.
- These freeze well—aka future you will thank present you with tears of flaky joy.
- Serve with a crisp white wine and a fake story about how hard they were to make.
- Want to be extra? Top with microgreens and pretend you run a bistro.
