When it comes to planning a party menu, you can do better than offering carrot sticks and hummus. Anyone can add that to a spread – and everyone does. (Boring much? Maybe.) It’s time to choose an appetizer that’s healthy, fun and a step above plain ol’ veggies and dip. Enter Vegetable Collagen Mini Tarts. These tartlets are loaded with seasonal veggies, cheddar and ricotta cheeses – plus body-boosting collagen – to make them good for you and so tasty, too! This recipe serves 12, so it’s perfect for a dinner party or small gathering; double or triple the recipe for larger groups.
Vegetable Collagen Mini Tarts
Servings 12
Calories 161 kcal
Ingredients
- Avocado oil
- ½ white onion diced
- 1 red bell pepper diced
- 1 zucchini diced
- ½ bunch asparagus chopped
- 1 garlic clove minced
- 1 handful spinach chopped
- 1 scoop collagen peptides 10g
- ½ cup shredded cheddar cheese
- ¼ cup non-fat ricotta cheese
- Salt and pepper
- 2 9-inch refrigerated pie dough
- 12 3-inch mini tart tins
Instructions
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Preheat oven to 350 degrees F.
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Heat large skillet over medium heat. Add splash of avocado oil. Sauté onion, bell pepper, zucchini and asparagus for 3-4 minutes.
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Add garlic, spinach and pinch of salt and pepper. Cook until spinach is wilted. Transfer filling to large mixing bowl.
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In mixing bowl, add collagen, cheese and ricotta to bowl and mix well with veggies.
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Cut round circles out of pie dough to place in each mini tart tin. (I used a 1-inch measuring cup to cut out circles.)
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Spray non-stick spray in each tin and press dough into tin.
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Add filling into each tin and bake for 40-50 minutes or until golden brown.
Recipe Notes
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Nutrition Facts
Vegetable Collagen Mini Tarts
Amount Per Serving
Calories 161
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 152mg6%
Potassium 102mg3%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 405IU8%
Vitamin C 16mg19%
Calcium 51mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.