Savory Tomato Mini Tarts Food

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.

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.

SAVORY TOMATO TARTLETS

Steps:

• Heat the oven to 400 degrees. Line a baking sheet with parchment. Have ready six four-inch fluted tartlet pans with nonremovable bottoms. Using the large holes of a box grater, grate the cheese into a large bowl. Set aside.
• Place 1 sheet of puff pastry on a lightly floured work surface. Without rolling out the dough, cut out 4 circles. Transfer the circles to the prepared baking sheet. From the second sheet of puff pastry, cut out 2 more circles; transfer these to the baking sheet. Cover the dough with plastic, and transfer the baking sheet to the refrigerator to chill.
• Arrange the tartlet pans on a clean work surface. Drizzle 1 teaspoon olive oil into the bottom of each pan. Sprinkle half of the chopped herbs in an even layer over the oil. Arrange the dried tomatoes on top of the herbs, evenly covering the bottoms. Sprinkle with the reserved grated cheese and the remaining herbs. Season with salt and pepper to taste.
• In a small bowl, whisk together the egg and 1 teaspoon water. Remove the chilled dough from the refrigerator. Center the rounds over the tomato filling in pans. Brush rounds with egg wash. Transfer tartlet pans to the freezer, and chill 15 minutes.
• Remove the tartlet pans from the freezer, and transfer to the baking sheet. Bake until pastry is golden brown, about 20 minutes. Transfer baking sheet to a wire rack until pans are cool enough to handle.
• Using your fingers, gently unstick crusts from rims as needed. Turn out each tartlet onto a plate, tapping to loosen any tomatoes. Serve tartlets warm or at room temperature.

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.

EASY SAVOURY CRAB MINI TARTS

Steps:

• Set oven to 375 degrees F.
• To make the bread tart shells; generously butter small muffin tins.
• Cut a 3-inch round from each slice of bread.
• Press into muffin tins.
• Bake for 10 minutes or until golden brown.
• To make the filling; melt butter in a pan.
• Stir in flour; whisk until bubbly (about 1-2 minutes).
• Stir in half and half cream; cook whisking until thickened (about 1 minute).
• Stir in grated cheese until melted.
• Add in all remaining ingredients; mix until combined.
• Fill each bread tartlet with mixture.
• Bake for about 5 minutes or until bubbly.