Cornbread Tartlets With Tomato-Lima Bean Relish – a delicious recipe with butter, cream cheese, flour, white cornmeal, salt, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Combine flour and next 2 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Shape dough into 24 balls, and place dough balls on a baking sheet; cover and chill 1 hour.
2
Preheat oven to 400u00b0. Place 1 dough ball into each of 24 greased assorted-shape tartlet tins; press dough into tins and all the way up sides, forming shells.
3
Bake at 400u00b0 for 15 to 17 minutes or until edges are golden. Carefully remove pastry shells from tins to wire racks, and cool completely (about 15 minutes). Let stand at room temperature up to 4 hours before filling, if desired.
4
Spoon 1 rounded tablespoonful Tomato-Lima Bean Relish into each pastry shell.
5
Baked pastry shells may be made up to 1 month ahead and frozen in an airtight container. Thaw at room temperature before filling.
463
kcal
Calories
33
g
Fat
36
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup butter, softened, 4 ounces cream cheese, softened, 1 1/4 cups all-purpose flour, 1/2 cup plain white cornmeal, and more.
Yes, Cornbread Tartlets With Tomato-Lima Bean Relish 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.
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