Tomato Basil And Olive Tartlets |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 50 |
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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 |
1/2 teaspoon kosher salt |
1-1/2 sticks unsalted butter chilled and cut into small pieces |
1/3 cup ice water |
filling |
4 ounces swiss cheese grated |
3 ripe tomatoes seeded and diced |
2 tablespoons plus 1/2 cup thinly sliced fresh basil |
25 black olives pitted and thinly sliced |
4 eggs |
1/2 cup milk |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Place flour and salt in bowl of food processor fit with metal blade then pulse to combine.
2. Add butter then pulse until mixture resembles coarse meal.
3. Slowly add water pulsing just until dough comes together.
4. Transfer to sheet of plastic wrap then form into flat disc and refrigerate 1 hour or overnight.
5. Place dough on lightly floured surface cut into 2 pieces.
6. Wrap 1 piece in plastic then return to refrigerator.
7. Roll out other half to 1/8” thickness then cut out rounds with 3” cookie cutter.
8. Press into tartlet molds and trim excess then repeat with remaining dough.
9. Place molds on baking sheet and prick bottom of each tartlet with fork.
10. Cover with plastic wrap then chill until dough is firm about 15 minutes.
11. Heat oven to 400 degrees then bake tartlets 12 minutes rotating sheets halfway through baking.
12. Transfer to wire racks then cool completely.
13. For filling combine cheese, tomatoes, 2 tablespoons of the basil and olives in bowl and set aside.
14. Whisk eggs, milk, salt and pepper to taste in small bowl then set aside.
15. Preheat oven to 400 then fill each tartlet with 1 teaspoon cheese mixture.
16. Place tartlets on baking sheet then bake 25 minutes rotating sheets halfway through cooking.
17. Transfer tartlets to wire racks to cool slightly before serving then sprinkle with remaining basil.
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