Best 2 Tiny Tomato Tarts Recipes
Tiny tomato tarts are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking, making them a perfect dish for any occasion. Whether you are looking for a quick and easy weeknight meal or an impressive dish to serve at your next party, tiny tomato tarts are sure to please. With so many different recipes to choose from, you're sure to find one that you love.
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TINY TOMATO TARTS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 18 tartlettes
Number Of Ingredients 4
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.
TINY TOMATO TARTS
Steps:
- 1. Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork. 2. Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°. 3. Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture. 4. Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired. Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and 2. Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.
Tips:
- For the perfect crust, use a combination of all-purpose flour and whole wheat flour. The all-purpose flour will provide a light and flaky texture, while the whole wheat flour will add a nutty flavor and extra fiber.
- Be sure to chill the dough before rolling it out. This will help to prevent the dough from shrinking and becoming too tough.
- When rolling out the dough, use a light touch and avoid overworking it. The less you work the dough, the more tender the crust will be.
- For a crispy crust, bake the tarts on a preheated baking sheet.
- To prevent the filling from becoming too runny, use a combination of fresh and cooked tomatoes. The cooked tomatoes will help to thicken the filling and prevent it from becoming too watery.
- Be sure to season the filling with salt, pepper, and herbs. This will help to enhance the flavor of the tomatoes.
- Serve the tarts warm or at room temperature. They can be enjoyed on their own or with a side salad.
Conclusion:
Tiny tomato tarts are a delicious and easy-to-make appetizer or snack. They are perfect for parties and potlucks, and they can also be enjoyed as a light meal. With a few simple tips, you can make perfect tiny tomato tarts every time.
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