The perfect combination of fresh tomatoes, creamy filling and crispy crust are baked into delicious tarts.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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 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.
- 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.
Explore reviews fromour online community
Start your celebration with these little bites that pack big flavors, from sweet and spicy wings to creamy deviled eggs and our bite-sized take on chicken and waffles.
Celebrate fresh tomatoes with recipes that show off their bright, full flavor. Tomatoes pair so well with basil, bacon and, of course, cheese.