Tomato Tartlets

Name: Tomato Tartlets
Prep time: 45 min
Total time: 1 h
Yield: 12 servings
Ingredients: Crust; 2 cups all-purpose flour; 1/4 teaspoon salt; 2/3 cup cold Land O Lakes® Butter; 4 to 5 tablespoons cold water; 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

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

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45 min

Prep Time

1 hr

Total Time

servings

Ingredients

Crust

2 cups all-purpose flour

¹/₄ teaspoon salt

²/₃ cup cold Land O Lakes® Butter

4 to 5 tablespoons cold water

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

STEP 1

Heat oven to 400ºF.
STEP 2

Combine flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly.
STEP 3

Roll out dough 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.
STEP 4

Combine cream cheese, sugar and vinegar in bowl; beat at medium speed until smooth. Add chopped cheese, Parmesan and basil; beat until well mixed.
STEP 5

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.
STEP 6

Bake 8-10 minutes or until crust is golden brown and filling is bubbly.
STEP 7

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.

Tip #3

Read more about this recipe on Recipe Buzz® Blog.

200 Calories

14 Fat (g)

25 Cholesterol (mg)

330 Sodium (mg)

13 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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