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.