Bacon Tomato Mini Tarts Recipe 455

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

TINY TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.

BACON TOMATO MINI TARTS RECIPE - (4.5/5)

Steps:

• When the bacon is cooked and crispy, drain it on paper towels and let it cool. With your knife, cut it into slightly smaller pieces but don't make it into tiny bits and crumbles. You want to still taste the bacon chunks. Mix the bacon, tomatoes, onion, cheese, garlic, mayo and herbs in a mixing bowl. Set aside. Open your biscuits. Separate each biscuit with your fingers into 3 thin disks instead of just one. You'll need a mini muffin pan if you want your tarts to have a "middle." If you don't have a mini muffin pan, you can have mini "pizzas" instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation. Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini "pizzas." Bake them at 350 degrees for 12 to 14 minutes until browned on the edges. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.

BACON AND TOMATO CREAM CHEESE TARTS

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• Unroll crescent dough into 12x7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.
• In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.
• Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

BACON AND ONION TARTS

Steps:

• Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
• Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
• Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

BACON AND TOMATO TARTS

Steps:

• Heat oven to 350 degrees. Thinly slice tomatoes. Lightly salt and pepper the tomatoes. Layer the tomatoes between paper towels for ten minutes.
• Melt the butter in a skillet. Cook onions and shallots until translucent.
• Mix mayonnaise and cheeses.
• Lightly brush mustard in bottom of tart shells. Layer tomatoes and onions in shells. Sprinkle the tops of each tart with crumbled bacon. Top each tart with the mayonnaise cheese mixture. Place tarts on a baking sheet. Bake for 45 minutes.

SAVORY TOMATO MINI TARTS

Steps:

• Preheat oven to 350 degrees.
• In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
• Place on an ungreased baking sheet;.
• sprinkle with Parmesan cheese.
• Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.

SAVORY TOMATO TARTS

Steps:

• In a small bowl, combine the first eight ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops., Place on an ungreased baking sheet; sprinkle with Parmesan cheese. Bake at 350° for 8-12 minutes or until lightly browned. Garnish with chives if desired.