Vegetarian Danish Tarteletter slash small tarts

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Splashofflavours


To prepare the sauce

  • 600 ml full fat milk
  • 2 Tablespoons all purpose flour
  • 1 Big block of butter
  • 2 Big black cloves
  • 2 Bay leaves
  • ½ Sliced onion piece (slice 1 onion into 2 pieces)
  • 1 Tablespoon mustard sauce
  • Salt and pepper for seasoning
  • Handful of chopped parsley
  • 50 Gm shredded good quality cheddar cheese

Ingredients for filing

  • 150 Gm chopped fresh spinach - frozen defrosted will also do (frozen chopping not required)
  • 75 Gm defrosted corn
  • 2 Chopped garlic
  • ½ Sliced onion
  • Small block of Butter
  • Handful of cheddar cheese – good quality


  1. Turn the oven on 200 C

For the sauce

  1. Add butter in the pan, now add flour, stir it vigorously for 1-2 minutes, when the flour starts getting cooked, takes few seconds, add milk in smaller portions, and keep stirring it vigorously.

  2. Now add half sliced onion, bay leaves, cloves, stir it again for 1 minute and now add mustard sauce, keep stirring it, after 2 minutes add the remaining 50 ml milk, stir it again to make it into a thick sauce, when the raw smell of the sauce start disappearing, add seasoning, taste if required add more seasoning, add parsley and cheddar cheese. Keep it aside.

For filing

  1. Add butter in a pan, garlic, onion.
  2. When onion and garlic starts getting cooked, add spinach, corn. Cook it for 2-3 minutes.
  3. Keep it aside, wait to put salt.

Mix both the sauce and filing :-

  1. Before adding the white sauce, remove cloves, bayleaves, onion.
  2. Now mix both the prepared filing and the sauce. Taste the seasoning, if required adds more salt and pepper. Sprinkle handful of cheddar cheese on top.
  3. Now fill the small tarts with sauce and put it in the oven for 10-15 minutes. If prefer more brown edges, can also keep for another 5 minutes more.

Recipe Notes

I like to keep some remaining sauce to eat with the tarts.
If hosting a party, the sauce could be made a night before and could be kept in the refrigerator.
Could be a great recipe for picnic menu.
Great for kids lunch box