Description
Mini Tomato and Mozzarella Tarts are a delicious and easy-to-make appetizer that combines the freshness of cherry tomatoes and the creaminess of mozzarella cheese in a flaky pastry shell.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3 tablespoons cold water
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, diced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, combine the flour and salt.
- Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Roll the dough out on a lightly floured surface to about 1/8 inch thick.
- Cut out circles using a 3-inch round cutter and place them into a greased muffin tin, pressing gently to fit.
- In a separate bowl, combine the cherry tomatoes, mozzarella, olive oil, basil, garlic powder, salt, and pepper. Mix well.
- Spoon the tomato and mozzarella mixture into each pastry shell, filling them generously.
- Brush the edges of the pastry with the beaten egg.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the cheese is bubbly.
- Let the tarts cool for a few minutes before removing them from the muffin tin.
- Serve warm or at room temperature.
Notes
- For a twist, try adding fresh basil or arugula on top before serving for added freshness.
- You can also substitute the mozzarella with goat cheese for a tangy flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Mini Tomato and Mozzarella Tarts, appetizer, Italian