Mini Dijon Mustard Tomato Tarts Recipes

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.

TOMATO TARTS

Steps:

• Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
• Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.

TOMATO TARTS

Steps:

• Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
• Make caramelized onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside.
• To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with corn meal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin or the tomatoes will bleed through bottom. Place disk in pie tin and repeat until all 8 are done. Place dough in tins on baking sheets.
• Preheat oven on to 375 degrees F.
• Brush bottoms of dough shell with 1 teaspoon of mustard. In the following order place into each shell: 2 tablespoons of shredded cheddar cheese, 1 tablespoon caramelized onion, 4 slices of tomato, salt and pepper, and 1 teaspoon of olive oil.
• Fold in the tops of the flaps of extra dough around the tomatoes, brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish top with basil. Serve at room temperature.

MINI DIJON MUSTARD-TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Generously oil a muffin pan.
• Whisk Greek yogurt, milk, and oil together in a bowl until well combined. Add flour, baking powder, and salt; stir until everything holds together.
• Transfer mixture onto a lightly floured countertop and knead dough until smooth. Divide dough into 12 equal portions with floured hands. Shape each piece to fit in the bottom of a muffin cup, place into the muffin cups and gently push down with your fingertips to form 1/2-inch high sides.
• Brush the bottom of each crust with mustard and sprinkle with Gruyere cheese. Place a tomato slice on top.
• Bake in the preheated oven until tarts have puffed up and are golden brown, about 25 minutes.
• While the tarts are baking, whisk together olive oil, mashed garlic, salt, and pepper in a bowl until smooth. Add basil and parsley and stir until well combined.
• Remove tarts from the oven and immediately spread the herb topping evenly on top of each tart. Let cool slightly in the muffins pan, about 5 minutes, then loosen the sides of the tarts and carefully transfer them to a wire rack. Serve lukewarm or completely cooled.

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.

GéRARD'S MUSTARD TART

Steps:

• Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
• Cut the carrots and leeks into slender bâtons or sticks: First cut the carrots lengthwise in half, then place the halves cut side down on the cutting board and cut crosswise in half or cut into chunks about 3 inches long. Cut the pieces into 1/ 8- to 1/4-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don't look svelte enough, cut them lengthwise in half. Cut the leeks in the same way.
• Fit a steamer basket into a saucepan. Pour in enough water to come almost up to the steamer, cover, and bring to a boil. Drop the carrots, leeks, and 1 rosemary sprig into the basket, cover, and steam until the vegetables are tender enough to be pierced easily with the tip of a knife, 10 to 15 minutes. Drain the vegetables and pat them dry; discard the rosemary sprig.
• In a medium bowl, whisk the eggs together with the crème fraîche or heavy cream. Add the mustards, season with salt and white pepper - mustard has a tendency to be salty, so proceed accordingly - and whisk to blend. Taste and see if you want to add a little more of one or the other mustards.
• Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the vegetables over the filling - they can go in any which way, but they're attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the pepper mill.
• Bake the tart for about 30 minutes, or until it is uniformly puffed and lightly browned here and there and a knife inserted into the center of the custard comes out clean. Transfer the tart to a cooling rack and let it rest for 5 minutes before removing the sides of the pan.
• Serve hot, warm, or at room temperature (or lightly chilled).