Vegetable rounds
You guys… these appetizers are so dreamy. Well, we didn’t eat them as an appetizer, it was a meal, but I think technically they would fall in the appetizer category. They are really simple to make. It is baked pie dough circles, an herb cream cheese, topped with whatever veggies you want, and aprinkled with a little salt and pepper. That’s it. I made the pie dough and herb cream cheese, but you could always buy both for ease and simplicity. Either way you decide to make them, these Vegetable Rounds are delicious!
Making pie dough circles
Roll your pie dough, if you made it on your own to about 1/8-1/4 inch thick.
It is important to lightly flour your surface, but only use what you absoluetly need, otherwise your dough can get tough.
Cut into circles. I used a 2 inch, but you could certainly go smaller or larger, depending on preference. I love these nesting biscuit cutters and have had mine for a really long time.
I like to remove the outer part before lifting the others to the pan.
Hopefully if you have floured the counter top the right amount, these should come right up!
I like to prick these a few times. I don’t mind the oven puff, but I want them to keep their shape. The pricks will release steam in those areas, which is what you want.
Veggies for topping
While they are baking, slice up your veggies however you choose.
I used a zester for the carrots, just to give them a little curl. Not necessary, but it was pretty!
Here are the baked rounds, and check out those layers!! That is what you want in a pie dough, light flaky layers!
Herb cream cheese
While the rounds are cooling, start your herb cream cheese.
I like to mix with a hand mixer on high. This will get your cream cheese light and fluffy.
Assembling the tarts
Spread on the cream cheese. I used about 1 teaspoon per round. You can use more or less depending on preference.
Layer on whatever veggies you have chosen.
Sprinkle with flake salt and pepper.
Total, even with baking and cooling time, these are done within about 20 minutes. If you need to save time, cut your rounds the day before. I don’t recommend baking them the day before, but they can certainly be prepped and ready to go.
This might not make anyone feel excited, but you guys…those flaky layers are life around here!! Seriously though, you cannot look at these Vegetable Rounds and not want to each a few….or a dozen.
So, need a quick appetizer or even a light lunch? You should consider these as an option!
So, these vegetable rounds are a great option for a healthy and light appetizer or even light meal.
These roasted beet and orange tarts are another great option. If you want to skip the pie dough, but are still looking for a vegetarian appetizer? These cucmber rollups are so good!
Partial Wheat Pie Dough
Ingredients
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
Instructions
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
Ingredients
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
Instructions
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Pate Brisee- all white flour
Ingredients
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
Instructions
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
herb cream cheese
Ingredients
- 6 ounces cream cheese, softened I like to use a lowfat cream cheese as I am watching my calories. Choose whatever you like.
- 1 teaspoon minced garlic
- 2 tablespoons grated parmesan
- 1/2 teaspoon oregano, dried or fresh
- 1/2 teaspoon basil, dried or fresh
- 1/8 teaspoon thyme, dried or fresh
- salt and pepper to taste I used about 3/4 teaspoon salt and 1/2 pepper. We just love cracked black pepper!
Instructions
- Combine all ingredients and mix well. I like to use a hand mixer for this and whip on high. This makes the cream cheese so light and fluffy.Now, serve as desired and enjoy. You deserve it!
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