Mini Tomato And Basil Tartlets Recipes

TOMATO-BASIL TARTLETS

Steps:

• Preheat oven to 375°. Spray 2 (4-inch) tart pans with baking spray with flour.
• For crust: In the work bowl of a food processor, place flour and pine nuts; process until finely ground, about 1 minute. Add butter, sugar, vanilla, salt, and pepper; process until combined and crumbly, about 2 minutes, stopping to scrape sides of bowl, if needed. Press mixture into bottom and up sides of prepared pans. Freeze for 15 minutes. Tip: Use the bottom of a floured glass or measuring cup to press mixture into pans.
• For filling: In a small bowl, whisk together ricotta, yolk, garlic, salt, and pepper. Add
• tablespoon mozzarella and basil, stirring to combine. Spread ricotta mixture in prepared crusts. Arrange tomato slices in desired pattern over ricotta mixture. Sprinkle with remaining
• tablespoon mozzarella.
• Bake until filling is set, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and serve warm. Garnish with basil, if desired.

TOMATO BASIL TARTLETS

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F.
• Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface, with a light dusting on the top of the pastry as well.
• Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Using the tines of a fork, prick the pastry rounds all over.
• Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking.
• Bake for 10 to 12 minutes until golden.
• Remove the top baking sheet and the top piece of parchment paper. Let cool slightly.
• Spread 1 teaspoon of tapenade on each pastry round.
• Place about 1 tablespoon of cheese on top.
• Arrange 2 pieces of tomato on the cheese.
• Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of salt.

MINI TOMATO AND BASIL TARTLETS

Steps:

• Preheat oven to 180°C.
• Grease two tartlet trays with 12 holes in each tray.
• Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
• Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
• In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
• Carefully stir each of the tartlets to combine the filling and the egg mixture.
• Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
• Remove from oven and allow to cool.
• TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
• IF FREEZING ~.
• Cook tartlets until just lightly browned and filling is just firm.
• TO FREEZE.:.
• Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
• To Defrost ~.
• Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
• To reheat ~ (from frozen).
• Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.

TOMATO BASIL TARTLETS

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
• Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

TOMATO AND CHEDDAR TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
• In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
• Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
• To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
• These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!

BASIL TOMATO TART

Steps:

• Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

MULTICOLORED TOMATO TARTLETS

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds 1/2 inch thick. You will need 6 or more nice rounds (see Step 2). If you like, you can cut rounds from 6 different-colored tomatoes. (Use leftover tomato for another recipe.)
• Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato slices. You will need at least 6 circles. (If your tomato slices are small and you can cut more than 6 circles out of the puff pastry, cut more rounds of both tomato and pastry. The important thing is that the pastry circles be close to an inch larger than the tomato slices.)
• Transfer pastry to baking sheet. Spread some mascarpone, if using, over each pastry circle. Sprinkle pastry with basil; top with a tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter Parmesan over rounds. Bake until pastry is puffed and golden, 10 to 12 minutes. Serve warm.

CHERRY TOMATO POLENTA TARTLETS WITH BASIL MAYONNAISE

Steps:

• Combine mayonnaise, basil, and lemon juice in processor. Blend until smooth (some basil bits will remain). Season mayonnaise with salt and pepper. Transfer to small bowl, cover, and refrigerate. (Can be made 2 days ahead. Keep refrigerated.)
• Rinse 2 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters in bottom of each prepared muffin cup.
• Bring 2 1/2 cups water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until polenta is tender, whisking often, about 15 minutes longer. Whisk in cheese and butter. Season polenta to taste with pepper.
• Spoon enough polenta into muffin cups to cover tomatoes and fill cups. Using wet fingertips, press polenta firmly to compact. Cover pans with waxed paper; let stand until polenta is firmly set, at least 30 minutes and up to 2 hours.
• Cut around each tartlet to loosen. Turn over muffin pans, releasing tartlets. Arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise. Serve, passing remaining mayonnaise.
• *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the time.

MOZZARELLA TOMATO TARTLETS

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Add the tomatoes; cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper. , Spoon 1 teaspoonful into each tart shell. Top each with an olive piece; sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 450° for 5-8 minutes or until bubbly.