Veggie tartlets


Most kids will not be that excited to eat leek, zucchini and baby bella mushrooms. When you hide these vegetables in crunchy veggie tartlets, they will ask for more. Try and see!

3 servings


  • 100 g chickpea flour
  • 125 g almond flour
  • 3 eggs
  • Sea salt
  • Ground pepper
  • 4 stalks thyme
  • 1 red onion
  • 3 garlic gloves
  • 1l eek
  • 15 baby Bella mushrooms
  • 3 tbsp. coconut oil
  • 60 g goat’s feta
  • 12 cherry tomatoes


  1. Preheat oven to 190 degrees. 
  2. Combine chickpea and almond flour in a bowl. 
  3. Whisk 3 eggs in another bowl and add sea salt and ground pepper to taste. 
  4. Take off the thyme leaves of the stalks.
  5. Combine eggs and thyme with the flour. When this becomes too moist, add chickpea flour, when it’s too dry add some water. 
  6. Divide dough evenly into 6 portions. Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each muffin cup.
  7. Bake tartelets for 20 minutes. 
  8. Chop the onion garlic, or use a garlic press.
  9. Cut the baby Bella mushrooms into slices. 
  10. Cut off the roots of the leeks and chop them up. Place the chopped leeks into a strainer and rinse well with water.
  11. Preheat a wok pan with coconut oil. Stir-fry the veggies until they are slightly brown and the leek is soft. 
  12. Spoon the filling into each tartlet shell and serve hot.
  13. Top with goat’s feta and cherry tomatoes. 
  14. Serve 2 tartlets per person with left over veggies on the side.