Preheat oven to 450°
Flour your work surface and roll out the pie crust to about 15" round
Using a 2" round cookie cutter, cut 24 round of dough.
Using your thumb, gently push the rounds into the cups of two non-stick mini-muffin pans & cock the bottoms with a fork to prevent air bubbles
Bake the crusts for 4-5 minutes.
Remove from oven and cool in pans.
Reduce oven temperature to 350°
Combine tomatoes, basil, & cheeses in a medium mixing bowl.
Season lightly with salt and pepper.
Spoon the mixture into the cooled pastry cups.
Return pans to oven and bake for 15 -20 minutes until tomatoes soften and cheese melts.
Allow to cool for a few minutes, then remove tarts from pans gently. I loosen them with a butter knife & the generally pop right out.
Serve immediately. If you're making them ahead, bring an extra quarter cup or so of cheese to sprinkle on top, pop the tarts in the microwave for about 45 seconds to warm.
The tomato, basil, cheese mixture is also a fabulous topping for a simple bruschetta.
Use good, fresh ingredients. Firm tomatoes are best because they are less watery.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 75 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 11.9mg||4 %|
|Sodium 253.2mg||9 %|
|Potassium 113.3mg||3 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.9g|
|Protein 5.8g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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