Tomato Tartlets
12
servings
45 min
PREP TIME
1 hr
TOTAL TIME

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

How to make

  1. STEP 1

    Heat oven to 400ºF.

  2. STEP 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. STEP 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. STEP 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. STEP 5

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

  6. STEP 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.

Tip #1

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

Tip #2

- 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.

Nutrition

200Calories
14Fat (mg)
25Cholesterol (mg)
330Sodium (mg)
13Carbohydrates (g)
1Dietary Fiber
5Protein (g)

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