Caprese Tartlets Recipes
CAPRESE TARTLETS ( RECIPE COURTESY MELISSA D'ARABIAN)
Make and share this Caprese Tartlets ( Recipe Courtesy Melissa D'arabian) recipe from Food.com.
Provided by ilovecookingsomuch
Categories Lunch/Snacks
Time 23m
Yield 8 tartlets, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
- In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
- Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.
Nutrition Facts : Calories 191.8, Fat 12.7, SaturatedFat 4, Cholesterol 17.2, Sodium 235.5, Carbohydrate 14.1, Fiber 0.9, Sugar 1.8, Protein 5.6
CAPRESE PUFF PASTRY TART
I love caprese salad, but was looking for something a bit more filling for dinner. I pulled some puff pastry out of the freezer and decided to make a savory tart. Roasting the tomatoes first keeps sogginess to a minimum. Garnish with fresh basil leaves if you have them.
Provided by LauraF
Categories Appetizers and Snacks Pastries
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Combine cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking sheet.
- Roast in the preheated oven until skins start to wrinkle and insides are soft, 15 to 20 minutes. Let cool.
- Line another baking sheet with parchment paper. Unroll puff pastry sheet on top. Make shallow cuts 1 inch from the edges to create a border, being careful not to cut all the way through. Prick the inner rectangle all over with a fork.
- Bake in the preheated oven until puffed up slightly, about 10 minutes.
- Spread pesto over the center. Cover with 1/2 of the tomatoes. Scatter mozzarella cheese on top. Distribute remaining tomatoes over the cheese.
- Bake until pastry is golden and cheese is melted, 5 to 10 minutes more.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 33.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 16.3 g, Sodium 366.7 mg, Sugar 2.3 g
CAPRESE TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Special equipment: 12 individual tartlet pans with removable bottoms
- Preheat oven on to 375 degrees F.
- To assemble tartlets: Take the tart pans and brush with butter and liberally sprinkle with cornmeal. Roll out dough to 1/8-inch thickness and cut into 12 individual tarts. Dough circles should be larger than the pan to fit properly.
- Lay the dough rounds in the pans and press down to fill in the corners. Trim excess dough.
- Brush bottoms of dough shell with olive oil and sprinkle with the cheese. Bake for 6 minutes until bottom is cooked but blonde.
- Sprinkle the tomato slices with salt. Layer the tomato slices and mozzarella slices into the pan, overlapping the pieces in a circle, until all the ingredients are used. Season with salt and pepper. Bake tarts for 15 minutes. Remove from the oven and let cool. Right before serving, garnish top with torn basil. Serve warm or at room temperature.
CAPRESE TART
This recipe was given to me by a friend. Hers was better than mine, but she used a homemade pie crust! It's a nice light lunch or side dish. I recommend using a block of cheese & NOT low-fat. The pre-grated & lowfat versions don't melt as well.
Provided by amanda_lynn_79_1135
Categories Lunch/Snacks
Time 1h15m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place pie shell in pie plate.
- Cover shell with a layer of cheese,basil, and pepper.
- Layer with tomato slices & more pepper.
- Repeat. End with layer of tomatoes & pepper.
- Pour olive oil over the top.
- Bake 45 minutes or until cheese is melted & tomatoes begin to shrivel.
Nutrition Facts : Calories 548.3, Fat 40.8, SaturatedFat 15.9, Cholesterol 67.3, Sodium 769.7, Carbohydrate 23.6, Fiber 2, Sugar 1.8, Protein 21.9
CAPRESE TARTLETS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 23m
Yield 4 servings (2 tartlets per serving)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
- In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
- Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.
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- Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Season with salt and pepper and place in the oven.
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- Remove the crusts from the bread. Using a rolling pin, flatten each slice of bread. Brush both sides with olive oil and press into a muffin tin. (Tip: cut a small slit diagonally down one corner to make it easy to fit into the cup.) Set aside.
- In a small bowl, combine the cream cheese with the garlic powder, dried basil, salt and pepper. Mix together until smooth and creamy. Drop about a teaspoon into each cup. Bake the tartlets in the preheated oven until browned, about 12-13 minutes.
- Remove from the oven and place a slice of mozzarella in each cup. (I returned mine to the oven again for a minute or two to soften and melt the mozzarella slightly.) Top with a tomato.
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- On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness. Place in the refrigerator until needed.
- In a small skillet, bring the olive oil to medium heat. Add the garlic and allow garlic to cook for about a minute. Remove the garlic and oil to a small side dish to cool.
- Line a large baking sheet with parchment paper and set aside. Place the rolled pastry onto a cutting board and using a knife (or a pizza cutter works wonderfully for this!), cut the dough into 12 equal pieces (3 sections lengthwise and 4 widthwise). Place the pastry sections a little bit apart on your parchment lined baking sheet.
- Using a pastry brush, lightly brush the garlic and oil across the center of each pastry piece. Top the oil with a tablespoon of Mozzarella per piece, then add the sliced basil and tomato. Make sure you leave an edge around the toppings on each piece.
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- Unfold and flatten the puff pasty, then cut into circles using a a cookie cutter or the edge of a round glass. Place on the baking sheet.
- In a small bowl, whisk together the egg and water, then brush the tops of the puff pastry with the mixture. Place a tomato on top of each puff pastry, then add a dollop of goat cheese, a few shreds of fresh basil and a sprinkling of salt and pepper. Bake for 15-20 minutes, or until the pastry is puffy and golden brown and the cheese is melted and golden. Allow to cool for a few minutes, then drizzle with the balsamic reduction and serve.
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- Preheat oven to 180 Degrees C (350 F) Use a sharp knife to remove the crusts from 6 slices of bread. (See Note 1).Using a rolling pin, roll each bread slice to flatten as thinly as possible.Once flattened, use a 6cm/2 ½” round cookie cutter, cut 2 rounds from each slice.
- Brush the rounds of bread on both sides with olive oil or spray each side with olive oil.Firmly press the bread rounds into a 12-hole patty tin.
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