Mini Cheddar Tarts Recipes
TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
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
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
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
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- To make the dough: Using your favorite tool — a fork, food processor, or electric mixer — beat together the cream cheese, butter, sugar, and salt until smooth and creamy., Add the flour and mix (on low speed, if you're using a mixer, or very briefly in a food processor) until the dough has formed a loose ball., Divide the dough in half and shape each half into a flat 1"-thick disk.
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- Or freeze for up to three months., Position a rack in the upper third of the oven, and preheat the oven to 400°F., Remove one piece of dough from the refrigerator and place it on a floured work surface.
- Roll it into a circle that’s about 1/8” thick and use a 2 1/4” round cutter to cut out 14 to 16 circles from the dough, rerolling the scraps as necessary., Repeat with the second piece of dough, this time using a 2 1/2” round cutter to cut out the same number of circles., Place the smaller circles on a lightly greased or parchment-lined baking sheet and brush a light coating of egg wash onto the surface of each., Sprinkle or spoon your chosen filling combinations into the center of each circle then place a larger circle on top, pressing around the perimeter with your finger to seal each tart., Transfer each dough circle to a muffin cup, gently pressing it into the bottom and onto the sides., Bake the tarts for 14 to 16 minutes, or until they're golden brown., Remove the tarts from the oven and transfer them to a rack to cool., Storage information: Store cooled tarts at room temperature for a day or two, or freeze for up to one month.
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