Tomato Tartlets

Tomato Tartlets

The perfect combination of fresh tomatoes, creamy filling and crispy crust are baked into delicious tarts.

45 min. prep time
12 servings
000 Ratings



1 (14.1-ounce) package refrigerated pie crusts


4 ounces cream cheese, softened
1 1/2 teaspoons sugar
1 teaspoon balsamic vinegar
6 (3/4-ounce) slices Land O Lakes® Deli Yellow American, coarsely chopped
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil leaves
1 pound (2 cups) plum tomatoes, cored, seeded, cut into strips


2 teaspoons olive oil
1 1/2 to 2 teaspoons lemon juice
2 cups arugula
Salt, if desired
Pepper, if desired


Heat oven to 400ºF.

Roll out pie crusts on lightly floured surface to about 1/8 inch thickness. Cut out 12 circles, using 4 1/2-inch round cookie cutter. Press 1 dough circle into each ungreased muffin pan cup. Bake tartlet shells 5 minutes.

Combine cream cheese, sugar and vinegar in bowl; beat at medium speed until smooth. Add chopped cheese, Parmesan and basil; beat until well mixed.

Spread 1 tablespoon cheese mixture into each hot, partially baked tartlet shell. Divide tomatoes evenly over cheese mixture. Top each with 1 teaspoon cheese mixture.

Bake 8-10 minutes or until crust is golden brown and filling is bubbly.

Combine olive oil and lemon juice in bowl; stir in salt and pepper, if desired. Add arugula; toss lightly. Top tomato tartlets with arugula.

Recipe Tip

- Arugula is an aromatic salad green with peppery mustard flavor. It is sold in small bunches and is bright green in color.

- Use 4 1/2-inch bowl or plate as cutting guide for crusts if you do not have 4 1/2-inch round cookie cutter.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 200

Fat: 14g

Cholesterol: 25mg

Sodium: 330mg

Carbohydrates: 13g

Dietary Fiber: 1g

Protein: 5g

Recipe #16032©2013Land O'Lakes, Inc.

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