Easy Vegetable Rounds. Are looking for a delicious vegetable appetizer? Or maybe even a light meal? These easy vegetable rounds can be both! They come together quickly and are so satisfying to eat! Featured on South Your Mouth.
What Is An Easy Vegetable Rounds?
They consist of 3 components:
- Flaky pie crust- I included some of my favorite recipes below, but if you are short on time or just don't feel like making it, BUY IT! Here are Epicurious's recommendations for premade pie dough.
- Herb Cream Cheese- Again, I will include my recipe, but there are also some really great options out there in the refrigerated section, Philadelphia is easy to find, and is the Boursin Herb Cheese.
- Fresh veggies- You can use whatever you are into, and there are plenty of great veggies right now. I went with cucumbers, radish, and carrots.
- Okay, technically there are 5 ingredients. Salt and Pepper too.
Making Pie Dough Circles
You can form the dough into whatever shape you want. I chose circles because I like the way they look. If you want another shape, go for it! Roll your pie dough fairly thin, about ⅛-1/4 inch. Remember, this will rise when baking. You don't want it too thick, but also not too thin.
It is important to lightly flour your surface when you are working, but only use what you absolutely need. Otherwise, your dough can get tough with the extra flour mixed in.
Cut into circles. I used a 2 inch, but you could certainly go smaller or larger, depending on preference. These nesting biscuit cutters and have had mine for a really long time.
Remove the outer part before lifting the others to the pan.
Hopefully, if you have floured the countertop the right amount, these should come right up! If not, you can carefully lift them up with a spatula.
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.
Here are the baked rounds, and check out those layers!! That is what you want in pie dough, light flaky layers!
Prepping The Veggies
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!
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.
- ½ recipe pie dough
- 1 recipe herb cream cheese
- 2-3 cups veggies of choice thinly sliced. I used cucumber, radishes, and carrots. You can of course use any you prefer!
- salt and pepper
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside. Roll your pie dough on a lightly floured surface to about ⅛ inch thick. Cut with a biscuit cutter and place on your baking sheet. I used a 2-inch cutter, but you can make these as large or small as you prefer. Prick them several times with a fork and move quickly to the oven. Bake for about 7-12 minutes until the rounds are a beautiful golden brown. Remove from the oven and allow them to cool slightly. Spread with the softened herb cream cheese. Top with your sliced veggies and sprinkle with salt and pepper (if you are into that). Now, sit back and enjoy. You deserve it!As a note, these can be made ahead of time, just keep everything separated until you are ready to serve, then assemble. The cream cheese will start to make the round soggy after a few hours.
herb cream cheese
- 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
- ½ teaspoon oregano, dried or fresh
- ½ teaspoon basil, dried or fresh
- ⅛ teaspoon thyme, dried or fresh
- salt and pepper to taste I used about ¾ teaspoon salt and ½ pepper. We just love cracked black pepper!
- 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!
How to Make Whole Wheat Flour Pie Crust
- 1 ½ cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat and no all-purpose if you prefer.
- ½ teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- ½ cup ice water plus 1-3 tablespoons as needed.
Making the Pie Dough
- Add salt and flours to medium-sized bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs.
- Now, it is time for the water. Add in ½ cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again.
- Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one separately with saran wrap and place in the fridge.
- It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using.
- Now, it is ready to go! choose your favorite recipe and get to it!
Rolling Out a Pie Crust
- Lightly flour your surface and remove the dough from the fridge. Roll out the disk several times back and forth in one direction. Rotate it 45 degrees, and roll again.
- Continue this process until the dough is the right size. This helps maintain the circular shape. Roll the pie dough to 2-3 inches bigger than your pan.
- Gently press the pie dough into your pan. Tuck the excess pie dough under. Then crimp the edges.
- For blind baking, place a piece of parchment into the formed pie dough. Fill with beans or baking weights. Bake the pie dough at 385 degrees for 10 minutes. Remove the parchment and weights. Bake an additional 8 minutes.
- I like the butter as cold as possible to start. Cut it into chunks and freeze it while getting the rest of the ingredients ready.
- Work quickly so the butter doesn't have a chance to warm up and soften too much.
- Environmental factors affect the texture of the dough. Be sure to adjust the amount of water as needed.
- Storing pie dough in the freezer. You can make it ahead and store for up to one month in the freezer. Wrap it well and store it in an airtight bag to keep it from absorbing any flavors in the freezer.
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- 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
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- 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.