Cheese Straw Tomato Tartlets Recipe

Name: Cheese Straw Tomato Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 1/2 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/4 to 1/2 tsp. dried crushed red pepper; 3/4 cup cold butter, cut into pieces; 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese; 1/2 to 3/4 cup ice-cold water; Filling; 2 pt. red and yellow cherry or grape tomatoes, cut in half lengthwise; 3 garlic cloves, finely chopped; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Crumbled feta or shaved Parmesan cheese

Servings: persons

Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 to 1/2 tsp. dried crushed red pepper
3/4 cup cold butter, cut into pieces
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
1/2 to 3/4 cup ice-cold water
Filling
2 pt. red and yellow cherry or grape tomatoes, cut in half lengthwise
3 garlic cloves, finely chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Crumbled feta or shaved Parmesan cheese

1
Prepare Crust: Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until crumbly. Stir in cheese. With processor running, gradually add 1/2 cup ice-cold water, and process until dough forms a ball and pulls away from sides of bowl, adding more water, 1 Tbsp. at a time, if necessary.
2
Divide dough in half; place each half on a large piece of plastic wrap. Shape each into a flat disk. Wrap in plastic wrap, and chill 2 to 24 hours.
3
Prepare Filling: Toss together tomatoes and next 8 ingredients; let stand 1 to 1 1/2 hours.
4
Preheat oven to 400u00b0. Roll 1 dough disk to 1/4-inch thickness on a lightly floured surface. Cut into 12 rounds using a 2 1/2-inch round cutter, rerolling dough as needed; press into cups of a lightly greased 12-cup miniature muffin pan. (Dough will come slightly up sides.) Repeat procedure with remaining dough disk and another muffin pan. Divide tomato mixture among cups.
5
Bake at 400u00b0 for 40 to 45 minutes or until golden. Remove from pans. Cool completely on a wire rack (about 15 minutes). Sprinkle with cheese.

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust, 2 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1/4 to 1/2 tsp. dried crushed red pepper, and more.

Yes, Cheese Straw Tomato Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese Straw Tomato Tartlets

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