Savory Tomato Mini Tarts Recipes

MINI TARTS WITH 3 TOPPINGS

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.

SAVORY SUMMER TARTS

Steps:

• Make pastry dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make tart shells:
• Arrange flan rings on 2 parchment-paper-lined baking sheets. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Line shells with foil (not heavy-duty) and fill with pie weights. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove flan rings.
• Reduce oven temperature to 350°F.
• Assemble goat cheese and tomato tarts:
• Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with tomatoes, then top with a round of cheese.
• Assemble crab and tarragon tarts:
• Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden. Toss croutons with shallot and divide among 4 tart shells. Toss crab with tarragon, zest, and cayenne and add to same shells.
• Assemble pea, scallion, and pancetta tarts:
• Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute. Stir in peas and warm through, then divide mixture among remaining 4 tart shells. Add pancetta to skillet and cook, turning once, until just crisp. Reserve pancetta.
• Make custard and bake tarts:
• Whisk together custard ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
• Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool slightly.

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.

SAVORY TOMATO TARTS

Steps:

• In a small bowl, combine the first eight 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° for 8-12 minutes or until lightly browned. Garnish with chives if desired.

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.