Healthy Spring Ratatouille Tarts

Thanks to Tuttorosso for sponsoring this delicious recipe.

An elegant appetizer or side dish for a dinner party or Easter, sautéed asparagus, fennel and artichokes with crushed tomatoes fill a crispy puff pastry shell crowned with a dollop of tarragon cream.

These are so elegant but easy. Great as an appetizer or side dish for a dinner party or Easter

Food Done Light is making the turn into Spring dishes.  I never thought I would be so happy to see those gorgeous green stalks of asparagus at the grocery store, but as soon as I saw them Winter squash was thrown to the curb.  Oh, I’ll be happy to see winter squash when it comes back into season.  For now I am ready to worship all those lovely spring vegetables.  Spring Vegetable Ratatouille Tarts are really simple to make.  Pop the puff pastry shells into the oven and sauté the vegetables. While the vegetables are simmering in luscious Tuttorosso crushed tomatoes, I whip up the tarragon cream.  Literally in the time the shells cook, the vegetables and tarragon cream are done.  That is not a bad day’s work.

These are so elegant but easy. Great as an appetizer or side dish for a dinner party or Easter

I would love to serve these for an Easter brunch or dinner.  You can spend some time perfectly placing each stalk of asparagus into the puff pastry shells or go free form like I did.  They would look beautiful on a buffet table.  One key to this dish is good quality tomatoes.  I prefer Tuttorosso.  Their tomatoes are grown on family-owned and -run farms. I did a fun taste test with them and you could taste the quality of the product. Plus Tuttorosso has non-GMO certification.  Way to go Tuttorosso.  These are so elegant but easy. Great as an appetizer or side dish for a dinner party or Easter

I cannot forget about these flaky, crispy puff pastry shells. Oh my!  I loved them as a child, too.  We traveled to Belgium when I was 9 years old and I remember having a chicken vol-au-vent at the restaurant.  That was a fancy name for puff pastry shells filled with a chicken pot pie mixture.  While it wasn’t overly Belgian, it was melt in your mouth sensational. Ironically enough, my husband remembers eating something similar when he was a kid.  Our daughter was eyeing us rather suspiciously wondering why we were acting like little kids in anticipation of eating these bundles of joys.  I have to admit, I like to cut everything up and mash it all together.  It doesn’t look very pretty, but I love getting the perfect bite of pastry, vegetables and cream in every bite.  If I was serving this at a dinner party, I would daintly cut a little portion at a time.

These are so elegant but easy. Great as an appetizer or side dish for a dinner party or Easter

Are you ready to taste spring? Give these scrumptious and healthy Asparagus Ratatouille Tarts a try for Easter or even Mother’s Day. They are going to be a big hit.
If you want to be sure to see Food Done Light’s next recipe, Asparagus Prosciutto Bundles, subscribe by email below. You won’t want to miss it.

Yields 12

Healthy Spring Ratatouille Tarts

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 12 puff pastry shells
  • 1 tsp. grape seed oil
  • 1/2 cup thinly sliced onion
  • 1 cup thinly sliced fennel
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. kosher salt
  • 1/8 tsp. fresh ground black pepper
  • 1 lb. asparagus, cut into 2 inch pieces
  • 12 oz. frozen artichoke hearts, defrosted
  • 1 cup Tuttorosso crushed tomatoes
  • 1/2 cup reduced fat cottage cheese
  • 1/4 sour cream
  • 1/4 tsp. kosher salt
  • 1/4 tsp. crushed red pepper flakes
  • 4 tsp. chopped fresh tarragon

Instructions

  1. Prepare puff pastry shells according to package directions.
  2. Heat a non-stick skillet over medium heat with oil.
  3. Add onions and fennel, cooking for 5 minutes, or until onions are tender.
  4. Stir in garlic, oregano, basil, salt and pepper cooking for another minute.
  5. Add asparagus. Cook for 5 minutes.
  6. Add artichoke hearts and crushed tomatoes.
  7. Bring to a simmer. Simmer for 5 to 10 minutes, or until asparagus is just fork tender.
  8. In a small food processor, puree cottage cheese, sour cream, tarragon and a pinch of salt.
  9. Using tongs, stuff the shells with the vegetable mixture.
  10. Dollop about a tablespoon of tarragon cream on top and serve immediately.

Notes

I calculated 9 Weight Watcher smart points

7.8.1.2
508
https://fooddonelight.com/healthy-spring-ratatouille-tarts/

 

Happy Healthy Eating,

Christie

But wait, there’s more.  Check out these deliciously, healthy spring vegetable recipes:

I loved this way to cook asparagus! Roasted Asparagus with Mustard and Balsamic Vinegar Low Calorie Low Fat Healthy Side Dish

I loved this way to cook asparagus! Roasted Asparagus with Mustard and Balsamic Vinegar

Swiss Chard & Artichoke Quiche with Spiced Whole Wheat Crust - Low Calorie, Low Fat Breakfast or Brunch

Swiss Chard & Artichoke Quiche with Spiced Whole Wheat Crust 

8529 good text 500

Perfect for Spring and so easy! Chilled Asparagus Pea Soup 

These are so elegant but easy. Great as an appetizer or side dish for a dinner party or Easter

Comments

  1. These look so cute! I love savory baking and you just gave me another excuse to bake!! :) What a lovely treat for a finger food party too! Thanks for sharing! :)
  2. Such a creative idea. Looks really tasty.
  3. What a great twist on Ratatouille. The tarts look delicious and the flavors in there have got to be out of this world! They look wonderful!
  4. I'm right there with you! I was so happy to start seeing spring fruits and veggies at the market. what a delicious twist on ratatouille
  5. I'm having a puff pastry craze these days and now I know what I'm making next!
  6. Those really are eye catching....and the flavour combination sounds wonderful. Awesome!!
  7. Those look gorgeous! Thanks for the tip that Tuttorosso has its has non-GMO certification. Just one more reason to keep them stocked in my pantry.
  8. Cute tarts and love those pastry shells! They are so awesome!
  9. Oh my! What a fun take on Ratatouille! I would never have thought of using shells in this way. Great recipe
  10. I love asparagus! This looks like a great dish to make for my husband!
  11. Chiristina, These are stunning. The perfect appetizer for Spring!
  12. How fun are these? If my family came home and these were sitting on the table. . .they would think I was getting all fancy dancy on them. I mean asparagus is fancy in of itself. . .but then you tuck into into a puff pastry shell. . .so, so elegant.
  13. What pretty tarts! Love that asparagus too.

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