Why You’ll Love This Recipe

I love this recipe because it proves that simple can be spectacular. With minimal prep and ingredients, I can create something that looks impressive and tastes incredible. The buttery puff pastry pairs beautifully with the creamy, smoky filling, and the fresh basil on top adds a pop of color and brightness. They’re ideal for entertaining, picnics, or as a quick party snack that’s ready in minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 sheets frozen ready-rolled puff pastry, partially thawed
2 x 200 g tubs roasted capsicum dip
10 slices (75 g) chargrilled marinated capsicum, roughly chopped
1/2 cup small fresh basil leaves

Directions

1. I preheat the oven to 200°C (180°C fan-forced) and lightly grease two 12-hole, 1½ tablespoon-capacity round-based patty pans.

2. Using a 6.5 cm round cutter, I cut 12 circles from each puff pastry sheet.

3. I gently press each pastry round into the prepared patty pan holes to form little shells.

4. I spoon about 2 teaspoons of roasted capsicum dip into each pastry case.

5. I top each with a few pieces of the chopped marinated capsicum.

6. I bake the tartlets for about 15 minutes or until the pastry is puffed up and golden brown.

7. I let them cool for 2 minutes before carefully removing them from the pans.

8. Just before serving, I top each tartlet with a small basil leaf for a fresh finish.

Servings and Timing

This recipe makes 24 mini tartlets, serving about 8 people. It takes around 17 minutes to prepare and 15 minutes to cook, making it a quick and easy 30-minute dish that’s perfect for entertaining or a last-minute snack idea.

Variations

I sometimes change things up by using different dips — roasted eggplant, sundried tomato, or feta and olive dip all work beautifully. For extra richness, I add a sprinkle of grated cheese before baking. If I want to make them heartier, I top with a small slice of goat cheese or crumble some feta before serving. Fresh herbs like thyme or oregano are also a lovely touch if I don’t have basil on hand.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them into a preheated oven at 180°C for 5–7 minutes until crisp again. They can also be enjoyed at room temperature, making them perfect for picnics or lunchboxes. I don’t recommend freezing as the dip can become watery once thawed.

FAQs

Can I use homemade roasted capsicum instead of marinated ones?

Yes, I can roast my own capsicum and chop it finely for a fresher flavor.

Can I make these ahead of time?

Yes, I can assemble the pastry cases and filling ahead, then bake them just before serving.

Can I use shortcrust pastry instead of puff pastry?

Absolutely — it gives a slightly firmer, crisper base that’s also delicious.

What other toppings go well with these tartlets?

Crumbled feta, pine nuts, or shaved parmesan add great texture and flavor.

Can I make them dairy-free?

Yes, I use a dairy-free roasted capsicum dip and ensure the pastry is dairy-free.

How can I make them look extra fancy for parties?

I top each tartlet with a drizzle of balsamic glaze or a tiny dollop of pesto.

Can I serve them cold?

Yes, they taste just as good served at room temperature or slightly chilled.

How do I stop the pastry from puffing up too much?

I lightly prick the pastry bases with a fork before filling to help them bake evenly.

Can I use other vegetables?

Yes, roasted zucchini, eggplant, or cherry tomatoes make great alternatives.

Can I make them in larger tart pans?

Definitely, I just adjust the baking time to around 20 minutes for medium-sized tartlets.

Conclusion

These Mini Roasted Capsicum Tartlets are proof that entertaining doesn’t have to be complicated. I love how quick they are to make and how elegant they look once baked — golden, flaky, and full of vibrant flavor. With creamy dip, smoky capsicum, and fresh basil in every bite, they’re always a crowd-pleaser at gatherings, and I never have any leftovers to take home.