Photo credit: © Eatwell101.com
Here’s another recipe that smells of summer! Upgrade your usual party appetizers to the next level with these mini tartlets with cherry tomatoes, mozzarella and basil chips. If you have a lot of basil in your garden — or your kitchen planters — it is a very nice way to make use of it. Attention: prepare yourself to bake more than one batch of these crowd pleasers for your next outdoor dinner party!
Ingredients lists
For the pastry:
- 2 1/2 cups (250g) all purpose flour
- 4 1/2 ounces (125g) of butter
- 1 pinch of salt
- 1 egg
For the filling:
- 15-20 cherry tomatoes (red and yellow)
- 15 black olives
- 1 ball of mozzarella
- Olive oil
- 20-25 basil leaves
Required equipment:
- Cookie cutters: I use these ones
- Mini tartlets pan
Cooking instructions
1. Mix the butter and flour. When it has the texture of sand, add salt, then break the egg over. Add a few drops of cold water if the mixture is too dry. Don’t overwork the dough. Put it in the fridge for 1/2 hour.
2. While the dough is resting in the fridge, heat a little olive oil in a large skillet and add the cherry tomatoes. Sauté for 4-5 minutes; they should be tender and not overcooked.
3. Cut black olives into slices or wedges, and mozzarella into small cubes.
4. In a skillet, heat olive oil once more and fry the basil leaves for a few seconds. Remove and drain oil on absorbent paper.
5. Preheat your oven to 390°F (200°C).
6. Remove dough from the refrigerator and spread it over parchment paper or a floured surface, and then cut circles with a cookie cutter. Line the mini tart pans and prick with a fork.
7. Bake for 6 to 8 minutes.
8. Upon exiting the oven, unmold the tartlets and garnish with tomatoes, a slice of olive, a cube of mozzarella and crispy basil leaves. Serve on your best serving platters!
Photo credit: © Eatwell101.com
(Photo by Loli Cat)
