Best 2 Muffin Pan Tomato Tarts Recipes
Indulge in the delightful symphony of flavors and textures with our muffin pan tomato tarts, an irresistible culinary creation that tantalizes the taste buds. These individual tarts, nestled in muffin tins, showcase a medley of sun-ripened tomatoes, creamy goat cheese, and a crispy puff pastry crust. Each bite offers a burst of juicy sweetness from the tomatoes, a tangy zest from the goat cheese, and a flaky, buttery crust that melts in your mouth. Explore variations of this versatile dish, including a savory sun-dried tomato and pesto tart, a vibrant roasted red pepper and feta tart, and a hearty bacon and cheddar tart. These muffin pan tomato tarts are not only visually stunning but also incredibly easy to make, perfect for busy weeknights or as an impressive appetizer at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
MUFFIN PAN TOMATO TARTS WITH PUFF PASTRY
This easy recipe for individual Muffin Pan Tomato Tarts showcases fresh heirloom cherry tomatoes in a tasty puff pastry crust.
Provided by Sharon Rigsby
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Gently unfold the puff pastry sheet and spread the mayonnaise evenly on it. Sprinkle salt and pepper evenly over the top.
- Cut the pastry sheet into equal thirds both horizontally and vertically, which will give you nine squares. Gently press each square into a cup of a regular size muffin pan which has been greased or lightly sprayed with a non-stick cooking spray.
- Place a small dollop of the pesto in each cup and divide the cheese and tomatoes evenly among the tarts. Top with grated parmesan cheese.
- Bake until the pastry is golden brown, which should take around 20 minutes. Let cool in the pan for 5 minutes and remove with a fork. Garnish with the basil and serve immediately.
Nutrition Facts : Calories 166 kcal, Carbohydrate 6 g, Protein 8 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 1338 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
MUFFIN PAN TOMATO TARTS
Muffin Pan Tomato Tarts - quick and delicious side dish or appetizer. Multi-colored cherry tomatoes make for a beautiful presentation. Puff pasty, mayonnaise, salt, pepper, cherry tomatoes, cheddar cheese, mozzarella cheese, basil. Can make ahead and refrigerate until ready to bake. Great for dinner parties! #tomatoes #appetizer #sidedish #tomato #basil
Provided by Author: Stephanie - PlainChicken.com
Time 25m
Yield Yield: 18 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spray 2 muffin pans with cooking spray.
- Unfold pastry sheets. Spread mayonnaise on each pastry sheet; sprinkle each sheet with salt and pepper.
- Cut each pastry sheet into 9 (3-inch) squares.
- Press squares into muffin pans. Divide cheese and tomatoes among tarts.
- Bake for 20 minutes, until golden brown. Top with torn fresh basil.
Tips:
- Use a muffin pan with 12 cups to make these tarts.
- You can use any type of tomato for this recipe, but Roma tomatoes are a good choice because they are firm and hold their shape well.
- If you don't have a food processor, you can grate the Parmesan cheese by hand.
- Be sure to press the dough firmly into the muffin cups so that it forms a tight seal around the edges.
- Bake the tarts for 20-25 minutes, or until the crust is golden brown and the tomatoes are soft.
- Let the tarts cool for a few minutes before serving.
- Garnish the tarts with fresh basil or parsley before serving.
Conclusion:
These muffin pan tomato tarts are a delicious and easy appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time and refrigerated. The combination of sweet tomatoes, savory cheese, and flaky crust is sure to please everyone. So next time you are looking for a quick and easy recipe, give these muffin pan tomato tarts a try.
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