Mini Tarts With 3 Toppings Recipes

MINI TARTS WITH 3 TOPPINGS

Mini Tarts with 3 Toppings image

These are so easy and quick to make once you've assembled all the filling ingredients. They can be made ahead and warmed through in a hot oven for 3-4 minutes, or cooked and frozen, then reheated at 200C. Gas mark 6 for 6-7 minutes.

Categories Christmas: Drinks, Parties and Buffets Canapes & Nibbles Savoury Life in the Freezer Christmas: Recipes to freeze

Yield Makes 12 of each. Scroll to the bottom of the Method to see questions Lindsey has answered about this recipe

Number Of Ingredients 21

Ingredients

100g butter puff pastry (ready-rolled if you like)
2 tablespoons Dijon mustard
4 cherry tomatoes, each trimmed of their ends and sliced into 3
1 sprig of thyme, torn into smaller sprigs
a little olive oil
a little flour
seasoning
100g butter puff pastry (ready-rolled if you like)
40g hard goat's cheese, thinly sliced
1⁄4 small red onion, chopped small
6 pitted black olives, halved
1 sprig of thyme, torn into smaller sprigs
a little olive oil
seasoning
100g butter puff pastry (ready-rolled if you like)
2 tablespoons freshly grated Parmesan
2 slices of smoked pancetta, each divided into 6 pieces
12 small sage leaves (or medium sage leaves cut in half diagonally)
a little olive oil
a little flour
seasoning

Steps:

For Tomato, Mustard and Thyme Tarts: Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Now spread half a teaspoon of the mustard on each round and place a slice of tomato on top, then dip the thyme sprigs in olive oil and place one on each canapé. Finally season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through. For Goat's Cheese, Red Onion, Olive and Thyme Tarts: (This would work with any cheese Mozarella or Gruyere would both be good) Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Cut the sliced goat's cheese into 2.5cm squares and place one of these on top of each pastry disc. Toss the onion in olive oil and sprinkle a little on top of each square of cheese, followed by half an olive. Then dip the thyme sprigs in olive oil and press these on top. Finally season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through. For Parmesan, Smoked Pancetta and Sage Tarts: (The smoky flavour of pancetta is best of all here, but thinly sliced smoked streaky bacon or Parma ham are also good) Begin by rolling out the pastry on a lightly floured surface to an oblong measuring about 23 x 18cm. Then cut out 12 x 4.5cm fluted rounds and arrange them slightly apart on the baking tray, then prick each one twice with a fork. Now put 1⁄2 teaspoon of Parmesan onto each one then spread it out to the edge. Follow that with a piece of smoked pancetta, then dip the sage leaves in olive oil and they go on next. Finally, season a little and bake on a high shelf for 18 minutes, until puffed and golden. Serve warm from the oven or just heated through.

MINI FRUIT TARTS

Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

Ingredients

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

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