Mini Roasted Veggie Tartlets

A great appetizer made with pre made piecrust mixed with cheddar and parmesan cheese and a trio of roasted veggies.

The cheesy pie crust tart itself makes a great cracker you could eat with sliced cheeses.

You will get 32 crackers from the pie crust but this recipe is for 16 tartlets. Just double the amount of veggies if you want to make 32 tartlets.

What you need:

Pre made pie crust
1/2 cup shredded cheddar cheese
And some additional to sprinkle on the tartlets after they cook
1/3 cup parmesan cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped tomato
Please note: cut all veggies into small pieces. Also you can do other veggies to. This is what I had on hand.
Olive oil to roast the veggies
A shot glass

What you do:

Cut up all the veggies. Drizzle some olive oil in a roasting pan. Add the veggies and mix to coat. Cook at 350 until the veggies are golden brown - about 15 min.
While the veggies are roasting, make the pie crust tartlets.
Use one of the pre made piecrust sheets and shape into a ball. In a bowl add both of the cheeses and mix. Add the pie crust ball and mix the cheeses throughout the dough.








Roll out the pie crust to the original thickness of the pie crust.
Using a shot glass cut out little circles. And place on a sheet of wax paper for easy removal.








These circles fit nicely into your Babycakes Cupcake Maker. I only made 1/2 the pie crust and that makes 16. Save the rest of latter to make additional veggie tarts or crackers.
Place some roasted veggies on tops of the uncooked tartlets and cook for about 7 minutes.








About a minute before they are done sprinkle some additional cheddar cheese on the tartlets.
Take out and serve.









If you want to make the crackers - don't add the veggies but instead cook the Tartlets on one side for 5 minutes then turn over and cook an additional 5 minutes. Take out the crackers and serve with assorted sliced cheeses.
Both go great with a glass of wine:)
Happy snacking!!