Tomato-Basil Tartlets

Tomato-Basil TartletsMozzarella Cheese, fresh herbs, eggs, and pine nuts combine to create savory Tomato-Basil Tartlets.

Tomato-Basil Tartlets
Makes 2 servings
  • Crust:
  • 6 tablespoons all-purpose flour
  • 2 tablespoons pine nuts
  • 2 tablespoons unsalted butter
  • ½ teaspoon sugar
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • Filling:
  • ¼ cup ricotta cheese
  • 1 large egg yolk
  • ½ teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons mozzarella cheese, divided
  • 1 tablespoon chopped fresh basil
  • ½ cup grape tomatoes, sliced ⅛ inch thick
  • Garnish: fresh basil leaves
  1. Preheat oven to 375°. Spray 2 (4-inch) tart pans with baking spray with flour.
  2. For crust: In the work bowl of a food processor, place flour and pine nuts; process until finely ground, about 1 minute. Add butter, sugar, vanilla, salt, and pepper; process until combined and crumbly, about 2 minutes, stopping to scrape sides of bowl, if needed. Press mixture into bottom and up sides of prepared pans. Freeze for 15 minutes. Tip: Use the bottom of a floured glass or measuring cup to press mixture into pans.
  3. For filling: In a small bowl, whisk together ricotta, yolk, garlic, salt, and pepper. Add
  4. tablespoon mozzarella and basil, stirring to combine. Spread ricotta mixture in prepared crusts. Arrange tomato slices in desired pattern over ricotta mixture. Sprinkle with remaining
  5. tablespoon mozzarella.
  6. Bake until filling is set, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and serve warm. Garnish with basil, if desired.

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