This recipe holds such a special place in the early days of Vegitupdelights. It was during our very first friends’ trip to Boston, with this page freshly started and excitement bubbling, that these Golden Veggie Tarts came to life 🌟🥧.
My friends were super excited to help me film something for the page—no fancy camera gear, no stands, no lights—just all of us, a few hacky angles, and loads of laughter. If you watch the reel, you’ll spot multiple hands in action—it truly was a group effort, and that’s exactly what made it so special ❤️🎥.
We ended up inventing the recipe on the spot, going with the flow, and somehow it turned out wholesome, flaky, and packed with veggies and love. We baked not one, but 3-4 batches that evening—and honestly, we hogged on every single one of them!
And you absolutely can’t miss the magical sauce we paired with it. We had to specially ask my friend Harshu to make it—because trust me, no one does it like her! 💫 This sauce wasn’t just perfect with the tarts, it works like a dream even on pasta 🍝✨.
It wasn’t just a recipe. It was a cozy, memorable dinner made out of friendship, excitement, and spontaneous creativity. And those tarts? They were golden in every sense of the word. 💛
Gather your ingredients –
Thank you for your response. ✨
Method:
- Prepare the Tart Crust:
Mix flour, cold butter, salt, and cold water to form a dough. Refrigerate for 30 minutes to rest. - Pre-bake the Tart Shells:
Roll out and shape into tart moulds. Bake at 200°C for 10–12 minutes until golden. - Assemble & Bake Again:
Fill pre-baked shells with veggie filling and drizzle generously with Harshu’s sauce.
Bake again at 200°C for 5–7 minutes until everything comes together beautifully.
VegitUpDelights 
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