These elegant and vibrant tartlets offer a refined twist on vegetable-based appetizers. Filled with a textured mash of peas, broad beans, and edamame, and finished with whipped goat cheese and savory seed granola, each bite delivers freshness, creaminess, and crunch. Perfect for spring gatherings, cocktail parties, or sophisticated canapés, they make for a visually striking and flavor-packed appetizer.

Why You’ll Love This Recipe

These bites are a celebration of seasonal produce and refined presentation. The tart shells provide a buttery, crisp base, while the green vegetable filling adds a light, herbaceous flavor. Goat cheese contributes a creamy tang, and seed granola adds a delightful crunch. Not only are they visually impressive, but they are also easy to make ahead and serve chilled or at room temperature. Ideal for vegetarians and those seeking upscale, bite-sized appetizers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tart shells:

all-purpose flour
almond flour
unsalted butter, chilled and cubed
egg yolk
cold water
salt

For the filling:

green peas (blanched)
broad beans (blanched and peeled)
edamame (shelled and blanched)
olive oil
lemon zest
lemon juice
salt and pepper

Toppings:

goat cheese
Greek yogurt or crème fraîche
fresh basil or microgreens
savory seed granola (optional)

Directions

Prepare the tart shells:
In a food processor, pulse the all-purpose flour, almond flour, salt, and chilled butter until the mixture becomes crumbly.
Add the egg yolk and 1–2 tablespoons of cold water, pulsing until the dough begins to come together.
Press the dough evenly into mini tartlet molds. Chill in the refrigerator for 20 minutes.
Blind bake the tart shells:
Preheat the oven to 350°F (175°C).
Bake the tart shells for 15 minutes, or until they are golden and set. Remove from the oven and let cool completely.
Prepare the filling:
In a food processor or using a fork, roughly mash the blanched peas, broad beans, and edamame with olive oil, lemon zest, lemon juice, salt, and pepper. Keep the texture slightly chunky.
Assemble the tartlets:
Spoon the green mash evenly into each cooled tart shell.
Whip the goat cheese with Greek yogurt or crème fraîche until light and smooth. Pipe a small dollop onto each tartlet.
Garnish and serve:
Top with fresh basil or microgreens and a sprinkle of savory seed granola if desired.
Serve chilled or at room temperature.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 12 bites
Calories: Approximately 120 kcal per bite

Variations

Vegan Option: Use a plant-based butter for the tart shell and a dairy-free cheese substitute for the topping.
Lemon-Herb Boost: Add fresh mint or dill to the filling for extra brightness.
Spicy Twist: Add a pinch of red chili flakes or a dash of hot sauce to the mash.
Nut-Free Version: Omit almond flour and replace with additional all-purpose flour in the tart shell.
Mini Tart Alternative: Use store-bought phyllo cups or mini puff pastry shells for a time-saving shortcut.

Storage/Reheating

Store assembled tartlets in an airtight container in the refrigerator for up to 2 days. For best texture, add the goat cheese and granola just before serving. These bites are meant to be served cold or at room temperature and do not require reheating.

FAQs

Can I make the tart shells in advance?

Yes, tart shells can be baked and stored in an airtight container for up to 3 days before assembling.

Can I use frozen peas and beans?

Absolutely. Just ensure they are fully thawed and blanched before mashing.

What can I use instead of goat cheese?

Ricotta, feta, or cream cheese can be used as a substitute depending on your flavor preference.

Is it necessary to peel the broad beans?

Yes, peeling the broad beans improves the texture and removes bitterness from the skins.

How can I keep the tartlets crisp?

Avoid overfilling with moist ingredients and assemble shortly before serving for the best texture.

Can I freeze these tartlets?

Freezing is not recommended, as the texture of the filling and tart shell may be compromised.

What’s a good substitute for savory seed granola?

Toasted nuts or seeds like pumpkin or sunflower seeds can add similar crunch and flavor.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour and ensure all other ingredients are certified gluten-free.

How do I transport these for a party?

Use a flat container with compartments or paper liners to keep tartlets separated and stable during transport.

Can I make this a full-sized tart?

Yes, press the dough into a standard tart pan and increase the baking time slightly. Adjust filling quantities accordingly.

Conclusion

These crushed peas, broad beans & edamame bites are a fresh and elegant appetizer ideal for spring and summer entertaining. With a colorful and flavorful filling nestled in crisp tart shells and finished with creamy goat cheese and a touch of crunch, they’re as delightful to look at as they are to eat. Serve them at your next gathering for a sophisticated and satisfying plant-based bite.

Crushed Peas, Broad Beans & Edamame Bites

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Elegant mini tartlets filled with a vibrant mash of peas, broad beans, and edamame, topped with creamy whipped goat cheese and optional seed granola—ideal for springtime entertaining or refined appetizers.

Author: Mari
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 bites 1x
Category: Appetizer
Method: Baked
Cuisine: Modern European
Diet: Vegetarian

Instructions

In a food processor, pulse all-purpose flour, almond flour, salt, and chilled butter until crumbly.
Add egg yolk and cold water, pulsing until the dough just comes together.
Press dough into small tartlet molds and chill for 20 minutes. Preheat oven to 350°F (175°C).
Blind bake tart shells for 15 minutes or until golden. Let cool completely.
Blend peas, broad beans, and edamame with olive oil, lemon zest, lemon juice, salt, and pepper until roughly mashed but still textured.
Spoon the mash into the cooled tart shells.
Whip goat cheese with Greek yogurt or crème fraîche until smooth and creamy. Pipe a small dollop on top of each tartlet.
Garnish with fresh basil or microgreens and sprinkle with savory seed granola if using.
Serve chilled or at room temperature.

Notes

Dough can be made ahead and refrigerated overnight.
Use pre-made mini tart shells to save time.
Blanched vegetables can be prepared a day in advance and refrigerated.
Omit seed granola for a nut-free version.

Nutrition

Serving Size: 1 bite
Calories: 120
Sugar: 1g
Sodium: 95mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg