Best 3 Tomato Basil Tartlets Recipes

Indulge in a culinary journey with our delectable Tomato Basil Tartlets, a symphony of flavors that will tantalize your taste buds. These bite-sized delights are crafted with a flaky puff pastry crust, a savory filling of juicy tomatoes, fragrant basil, and a hint of garlic, all harmoniously blended with a creamy cheese mixture. Prepare to be captivated by the vibrant colors and enticing aromas as you embark on this delightful culinary adventure. Explore variations such as the Sun-Dried Tomato and Goat Cheese Tartlets, where tangy sun-dried tomatoes and creamy goat cheese create a delightful contrast. For a vegetarian twist, try the Roasted Vegetable Tartlets, bursting with colorful roasted vegetables and a rich balsamic glaze. And if you're craving a touch of sweetness, the Cherry Tomato and Honey Tartlets offer a delightful balance of sweet and savory flavors. Let your taste buds guide you through this delectable journey as you discover the perfect tartlet to satisfy your cravings.

Let's cook with our recipes!

TOMATO BASIL TARTLETS

Tomato Basil Tartlets image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 (10 by 9-inch) sheet frozen puff pastry, thawed
1/3 cup olive tapenade
1 cup (2 1/2 ounces) shredded fontina cheese
8 cherry tomatoes, quartered
6 basil leaves, chopped
Fleur de sel or other large flake sea salt

Steps:

Special equipment: a 2 1/4-inch round cookie cutter
Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

MINI TOMATO AND BASIL TARTLETS

Mini Tomato and Basil Tartlets image

I am not sure where I found this recipe, but these are great appetizer's and they freeze so well. The family loves these for a quick and easy snack after work or school. Parmesan cheese can be substituted for cheddar if you prefer. Finely chopped spring onions, can also be added or substituted for basil. I have included tips on freezing below.

Provided by Tisme

Categories Cheese

Time 40m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

3 sheets puff pastry, thawed
1/2 cup sun-dried tomato, well chopped
1/2 cup fresh basil, chopped
1/3 cup cheddar cheese, finely grated
3 eggs
1/2 cup sour cream
sea salt and pepper

Steps:

Preheat oven to 180°C.
Grease two tartlet trays with 12 holes in each tray.
Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
Carefully stir each of the tartlets to combine the filling and the egg mixture.
Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
Remove from oven and allow to cool.
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.
IF FREEZING ~.
Cook tartlets until just lightly browned and filling is just firm.
TO FREEZE.:.
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.
To Defrost ~.
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.
To reheat ~ (from frozen).
Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.

Nutrition Facts : Calories 197.8, Fat 13.9, SaturatedFat 4.1, Cholesterol 30.2, Sodium 121, Carbohydrate 14.8, Fiber 0.6, Sugar 0.7, Protein 3.8

TOMATO BASIL TARTLETS

Tomato Basil Tartlets image

These are such great little appetizers, especially with fresh tomatoes and basil in season right now. The recipe calls for fontina cheese, but I have used freshly grated parmesan with good results as well. The trick of laying another baking sheet over the dough while they bake really makes them crisp. This is adapted from Food Network, hope you enjoy.

Provided by Scoutie

Categories < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup olive tapenade
1 cup shredded Fontina cheese
8 cherry tomatoes, quartered
4 basil leaves, chopped
1 pinch of large sea salt

Steps:

Special equipment: a 2 1/4-inch round cookie cutter
Place an oven rack in the center of the oven and preheat to 400 degrees F.
Line a baking sheet with parchment paper.
Place the pastry on a lightly floured work surface, with a light dusting on the top of the pastry as well.
Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Using the tines of a fork, prick the pastry rounds all over.
Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking.
Bake for 10 to 12 minutes until golden.
Remove the top baking sheet and the top piece of parchment paper. Let cool slightly.
Spread 1 teaspoon of tapenade on each pastry round.
Place about 1 tablespoon of cheese on top.
Arrange 2 pieces of tomato on the cheese.
Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
Transfer the tartlets to a platter and garnish with a pinch of salt.

Tips:

To ensure your tomatoes are ripe and flavorful, choose ones that are deep red and firm. Avoid tomatoes that are bruised or have soft spots.
For the best results, use fresh basil leaves. If you don't have fresh basil on hand, you can substitute dried basil, but use only half the amount.
If you don't have a tartlet pan, you can use a muffin tin instead. Just be sure to grease the muffin cups before filling them with the tomato mixture.
Feel free to add other ingredients to your tartlets, such as crumbled bacon, diced ham, or shredded cheese.
Serve your tartlets warm or at room temperature. They're also great for packing in lunches or picnics.

Conclusion:

These tomato basil tartlets are a delicious and easy-to-make appetizer or light meal. They're perfect for any occasion, from a casual get-together to a special party. With their vibrant colors and fresh flavors, these tartlets are sure to impress your guests. So next time you're looking for a quick and tasty recipe, give these tomato basil tartlets a try. You won't be disappointed!