Tomato Tartlets

Tomato Tartlets
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The perfect combination of fresh tomatoes, creamy filling and crispy crust are baked into delicious tarts.
45 min
Prep Time
1:00
Total Time
12 servings

Ingredients

Crust

1 (14.1-ounce) package
refrigerated pie crusts

Filling

4 ounces
cream cheese, softened
1 1/2 teaspoons
sugar
1 teaspoon
balsamic vinegar
6 (3/4-ounce) slices
Land O Lakes® Deli 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

Salad

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

Directions

  1. Heat oven to 400ºF.
  2. 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.
  3. Combine cream cheese, sugar, and vinegar in bowl; beat at medium speed until smooth. Add chopped cheese, Parmesan, and basil; beat until well mixed.
  4. 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.
  5. Bake 8-10 minutes or until crust is golden brown and filling is bubbly.
  6. 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 Tips

- 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
Cholesterol
25mg
Carbohydrates
13g
Protein
5g
Fat
14g
Sodium
330mg
Dietary Fiber
1g

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