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Tomato Tartlets
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2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Land O Lakes® Butter

4 to 5 tablespoons cold water


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

How to make

  1. STEP 1

    Heat oven to 400ºF.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. STEP 6

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

  7. 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.

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