Mini Tomato & Basil Tartlets
Created by Tisme on March 27, 2015
- Servings: 24
- Prep Time: 20m
- Cook Time: 20m
- Recipe #18265
Ingredients
- 3 sheets frozen (735 grams) puff pastry (thawed)
- 1/2 cup sun-dried tomato (well chopped)
- 1/2 cup fresh chopped basil
- 1/3 cup grated cheddar cheese (finely grated)
- 3 large eggs
- 1/2 cup sour cream
- Sea salt and pepper
How to Make
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Step 1: Preheat oven to 180°C.
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Step 2: Grease two tartlet trays with 12 holes in each tray.
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Step 3: Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
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Step 4: Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
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Step 5: In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
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Step 6: Carefully stir each of the tartlets to combine the filling and the egg mixture.
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Step 7: Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
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Step 8: Remove from oven and allow to cool.
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Step 9: TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
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Step 10: IF FREEZING ~.
How to Make
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Step 11: Cook tartlets until just lightly browned and filling is just firm.
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Step 12: TO FREEZE.:.
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Step 13: Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
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Step 14: To Defrost ~
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Step 15: Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
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Step 16: To reheat ~ (from frozen).
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Step 17: Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.