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Mini Tomato And Basil Tartlets

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Ingredients

Adjust Servings:
3 sheets puff pastry thawed
1/2 cup sun-dried tomato well chopped
1/2 cup fresh basil chopped
1/3 cup cheddar cheese finely grated
3 eggs
1/2 cup sour cream
sea salt and pepper

Nutritional information

197.8
Calories
124 g
Calories From Fat
13.9 g
Total Fat
4.1 g
Saturated Fat
30.2 mg
Cholesterol
121mg
Sodium
14.8 g
Carbs
0.6 g
Dietary Fiber
0.7 g
Sugars
3.8 g
Protein
45g
Serving Size (g)
24
Serving Size

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Mini Tomato And Basil Tartlets

Features:
    Cuisine:

    I am not sure where I found this recipe, but these are great appetizer's and they freeze so well. The family loves these for a quick and easy snack after work or school. Parmesan cheese can be substituted for cheddar if you prefer. Finely chopped spring onions, can also be added or substituted for basil.
    I have included tips on freezing below.

    • 60 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Mini Tomato and Basil Tartlets,I am not sure where I found this recipe, but these are great appetizer’s and they freeze so well. The family loves these for a quick and easy snack after work or school. Parmesan cheese can be substituted for cheddar if you prefer. Finely chopped spring onions, can also be added or substituted for basil. I have included tips on freezing below.,We love this recipe!! Half an hour out of the oven saw half of these goodies gone. Didn’t have any decent basil so used the spring onion/scallion option. Easy to make and they taste just as good cold. I brushed melted butter on the pans and had no trouble with either the colour or removing the quiches. Thanks Tisme for your recipe!!


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    Steps

    1
    Done

    Preheat Oven to 180c.

    2
    Done

    Grease Two Tartlet Trays With 12 Holes in Each Tray.

    3
    Done

    Use a 7cm (3in) Round Cookie Cutter to Cut Circles from the Pastry Then Place Into Tartlet Holes.

    4
    Done

    Combine the Tomatoes, Basil and Cheese in a Bowl Then Divide the Mixture Between Pastry Shells.

    5
    Done

    in Another Bowl Whisk Together the Eggs and Sour Cream Salt and Pepper, Then Spoon a Small Amount Into Each Pastry Shell.

    6
    Done

    Carefully Stir Each of the Tartlets to Combine the Filling and the Egg Mixture.

    7
    Done

    Bake in Preheated Oven For About 20 Minutes or Until Golden Brown. (if Freezing See Cooking Tip Below.).

    8
    Done

    Remove from Oven and Allow to Cool.

    9
    Done

    Tip~ If the Filling Is Cooked but the Underside of the Pastry Is Still Uncooked as Some Ovens Will Cook Pastry Better Than Others, Place Them Upside-Down on an Oven Tray and Brown Briefly Under the Grill. Be Careful That They Don't Burn.

    10
    Done

    If Freezing ~.

    11
    Done

    Cook Tartlets Until Just Lightly Browned and Filling Is Just Firm.

    12
    Done

    to Freeze.:

    13
    Done

    Let Tartlets Completely Cool and Flash Freeze the Tartlets on a Tray Lined With Baking Paper and When Frozen Transfer to a Freezer Bag or Plastic Container.

    14
    Done

    to Defrost ~.

    15
    Done

    Remove from Freezer and Defrost on Bench, or in the Fridge or in the Microwave; You Can Also Put One or Two in the Lunch Box and They'll Be Defrosted by Lunchtime.

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    Beyonce Carter

    Master of all cuisines from French pastries to Japanese sushi.

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