Tiny Tomato Tarts Recipes

Steps:

• Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
• Make caramelized onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside.
• To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with corn meal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin or the tomatoes will bleed through bottom. Place disk in pie tin and repeat until all 8 are done. Place dough in tins on baking sheets.
• Preheat oven on to 375 degrees F.
• Brush bottoms of dough shell with 1 teaspoon of mustard. In the following order place into each shell: 2 tablespoons of shredded cheddar cheese, 1 tablespoon caramelized onion, 4 slices of tomato, salt and pepper, and 1 teaspoon of olive oil.
• Fold in the tops of the flaps of extra dough around the tomatoes, brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish top with basil. Serve at room temperature.

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.

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.

Steps:

• Preheat the oven toe 325 degrees F (165 degrees C).
• Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
• Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
• To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
• Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

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.

Steps:

• Preheat oven to 375*.
• In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
• Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
• Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
• Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
• Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
• Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up.
• Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.