Tomato Basil and Olive Tartlets
From chefmeow 15 years ago
- 30 minutes to make
- Serves 50
These are so good, bet you can't eat just one. I obtained these from my catering partner several years ago and they are a hit no matter where we serve them. Enjoy
Ingredients
- 2 cups flour shopping list
- 1/2 teaspoon kosher salt shopping list
- 1-1/2 sticks unsalted butter chilled and cut into small pieces shopping list
- 1/3 cup ice water shopping list
- Filling: shopping list
- 4 ounces swiss cheese grated shopping list
- 3 ripe tomatoes seeded and diced shopping list
- 2 tablespoons plus 1/2 cup thinly sliced fresh basil shopping list
- 25 black olives pitted and thinly sliced shopping list
- 4 eggs shopping list
- 1/2 cup milk shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Place flour and salt in bowl of food processor fit with metal blade then pulse to combine.
- Add butter then pulse until mixture resembles coarse meal.
- Slowly add water pulsing just until dough comes together.
- Transfer to sheet of plastic wrap then form into flat disc and refrigerate 1 hour or overnight.
- Place dough on lightly floured surface cut into 2 pieces.
- Wrap 1 piece in plastic then return to refrigerator.
- Roll out other half to 1/8” thickness then cut out rounds with 3” cookie cutter.
- Press into tartlet molds and trim excess then repeat with remaining dough.
- Place molds on baking sheet and prick bottom of each tartlet with fork.
- Cover with plastic wrap then chill until dough is firm about 15 minutes.
- Heat oven to 400 degrees then bake tartlets 12 minutes rotating sheets halfway through baking.
- Transfer to wire racks then cool completely.
- For filling combine cheese, tomatoes, 2 tablespoons of the basil and olives in bowl and set aside.
- Whisk eggs, milk, salt and pepper to taste in small bowl then set aside.
- Preheat oven to 400 then fill each tartlet with 1 teaspoon cheese mixture.
- Place tartlets on baking sheet then bake 25 minutes rotating sheets halfway through cooking.
- Transfer tartlets to wire racks to cool slightly before serving then sprinkle with remaining basil.
People Who Like This Dish 5
- lenora Oak Park, MI
- linspj New Hartford, NY
- crazeecndn Edmonton, CA
- mamalou Attleboro, MA
- markeverett Riverside, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 4 people-
You're on a roll!!! I'll bet I can't eat just one either!
markeverett
in Riverside loved it
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Now this sounds very interesting! I believe it is deserving of a 5!
lenora
in Oak Park loved it
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These sound wonderful!
mamalou
in Attleboro loved it
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