Primavera Tartlets

Primavera Tartlets
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primavera tartlets
Bite-sized. Perfect for snacking!

Last Monday was our volunteer night for the weekly walk in downtown Tucson, and, as always, we brought something for us and the other volunteers to munch on. We figure that this is a reaction to all the times we were caught chewing gum in class and the teacher said, “Did you bring enough for everyone to share?” before making us toss it in the trash. Now, we just say, “Yes, we did bring enough to share!”

These Primavera Tartlets are nothing more than Mushroom Pea Tartlets made in a mini-muffin tin, and without mushrooms. We know there are few people who just don’t like mushrooms — we find it odd, but that’s because we love mushrooms. We also scaled up the amounts of crust and filling, but that’s it. Please note that the crust is scaled up by three while the filling just by two, so, if you want to use standard-sized muffin tins, you’ll probably have too much crust.

Primavera Tartlets

Yield: 5-6 dozen tartlets

Primavera Tartlets


    For the crust:
  • 2 1/4 cups (315 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 8 Tbs (1 stick) unsalted butter, chilled and cut into small pieces
  • 3 eggs
  • 4-5 Tbs heavy cream
  • For the filling:
  • 6 ounces fresh goat cheese
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/2 tsp kosher salt
  • Pepper to taste
  • Pinch freshly grated nutmeg
  • 1 cup green peas, thawed if using frozen
  • 3-4 scallions, chopped

Abbreviated Instructions

Make crust.

Mix together dry ingredients for the crust.

Put the butter pieces in, and, using your fingers, work the butter into the flour. After a minute or two, you should have a coarse, crumbly, meal-like texture.

Add eggs and stir in.

If necessary, add a a couple tablespoons of cream and stir. Did the dough come together? If not, add a bit more cream. Once the dough comes together, shape into two disks, wrap in plastic, and refrigerate for 30 minutes.

Preheat oven to 350°F.

On a lightly floured surface, roll out the dough to a thickness of about 1/8-inch. Cut out 2 1/2-inch diameter disks.

Put the disks into a non-stick mini-muffin tin and press down to make cups.

Place cheese, egg, cream, salt, pepper, and nutmeg in a bowl and mix until mostly smooth.

Add the peas and the minced onion pieces. Stir to combine.

Place about a tablespoon of filling in each cup; it should come about 3/4 of the way to the top.

Bake 20 minutes or until puffed and starting to brown. Remove from pans to cool completely.

Ingredient discussion:

filling primavera tartlets
The filling puffs up, so don’t fill the cups all the way to the top.

As far as goat cheese goes, support your neighbors and try to get local cheese; we get ours from Black Mesa Ranch via the Tucson CSA. Same with eggs; we get ours through the CSA, too, but from Josh’s Foraging Fowls. The peas, we had to use frozen. Fresh would have been even better, so use fresh if you can.

Procedure in detail:

For all the details, see the post on Mushroom Pea Tartlets; just remember that you’re leaving out the mushrooms — green onions are used instead — and you’re making mini-tartlets.

While we thought these were pretty good as tiny tartlets, we did notice that they seemed a bit dry. Dry is not good, as it makes it difficult to eat without an accompanying beverage. It’s especially hard if you’ve just taken a bite, and someone asks a question, and you have to try to swallow quickly before answering. So, while these taste good, we’ll have to say three stars as a snack food.

Worth the trouble?

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