Mini Cheddar Tarts Food

TOMATO AND CHEDDAR TARTLETS

Tomato and Cheddar Tartlets image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 tartlets

Number Of Ingredients 7

Ingredients

One 14-ounce box refrigerated rolled pie crusts (2 pie rounds)
24 cherry tomatoes, halved crosswise
1 tablespoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping cup grated extra-sharp aged white Cheddar
Small fresh basil leaves, for garnish

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!

MINI CHEDDAR TARTS

Mini Cheddar Tarts image

Tasty blend of cheese and green onion. Recipe states they melt in your mouth. A fast and easy appetizer for any occasion. Found recipe in a local newspaper.

Provided by Rinder

Categories < 60 Mins

Time 50m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup margarine, softened
4 ounces cream cheese, softened
1 cup flour
3/4 cup grated cheddar cheese
1 egg
1/2 cup milk
1 finely chopped green onion
1 pinch salt
1 pinch pepper
1 pinch onion powder

Steps:

Beat margarine and cream cheese together, work in flour to form a ball.
Divide the dough into 24 equal pieces.
Press into mini tart tins.
Divide cheese evenly among tarts.
Beat egg until frothy, add milk, green onion and spices.
Spoon into tarts and bake @ 350
Variations: substitute the cheddar cheese for feta and the green onion for finely chopped black olives.
Greek style tarts.

Nutrition Facts : Calories 90.1, Fat 7, SaturatedFat 2.6, Cholesterol 18.4, Sodium 92.3, Carbohydrate 4.5, Fiber 0.2, Sugar 0.1, Protein 2.3

CHEESY ARTICHOKE MINI TARTS

Cheesy Artichoke Mini Tarts image

Served this delicious recipe at two holiday events and received rave reviews, the serving tray emptied quickly. Easy to prepare and very tasty recipe, even those who weren't artichoke crazy liked these. This recipe came from Light and Tasty. Good recipe that is also light, can't beat it!

Provided by Renee and Ron

Categories Healthy

Time 35m

Yield 3 dozen tarts, 12 serving(s)

Number Of Ingredients 7

Ingredients

36 wonton wrappers
1 (8 ounce) package reduced-fat cream cheese
4 ounces low-fat cheddar cheese (1 cup)
1 tablespoon Dijon mustard
1/4-1/2 teaspoon cayenne pepper
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1/4 cup chopped sweet red pepper

Steps:

Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray, allowing edges to extend above cups.
Spritz edges with nonstick cooking spray.
In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended.
Stir in artichokes and red pepper; mix well.
Spoon into wonton cups.
Bake at 350 degrees for 18-20 minutes or until cheese mixture is set and wontons are lightly browned.

Nutrition Facts : Calories 148.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 14.7, Sodium 296.6, Carbohydrate 19.4, Fiber 2.3, Sugar 0.6, Protein 7.9

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