Tomato Basil Tartlets
Perfect for entertaining or enjoying as a light snack, these Tomato Basil Tartlets combine buttery puff pastry, juicy roasted cherry tomatoes, and aromatic fresh basil for a delightful flavor-packed bite. Each tartlet is layered with melty mozzarella and nutty Parmesan, then finished with a drizzle of balsamic glaze for a tangy-sweet touch. With a prep time of just 20 minutes and a crisp golden crust thanks to a simple egg wash, these tartlets strike the perfect balance between taste and ease. Serve them warm or at room temperature as an elegant appetizer, hors d'oeuvre, or even a satisfying vegetarian dish. Indulge in this recipe that celebrates fresh, wholesome ingredients and irresistible textures!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 250 grams cherry tomatoes
- 12 leaves fresh basil leaves
- 150 grams mozzarella cheese
- 50 grams parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- 1 large egg
- 1 tablespoon milk
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to package instructions, usually about 15-20 minutes.
Slice the cherry tomatoes in half and place them in a small mixing bowl. Add a pinch of salt and black pepper, along with 1 tablespoon of olive oil, and toss to coat.
Roll out the puff pastry sheets slightly on a lightly floured surface. Cut each sheet into 6 equal squares to make a total of 12 tartlet bases.
Use a small knife to lightly score a 1 cm (0.4 inch) border around the edge of each square, being careful not to cut all the way through. Prick the inner part of each square (inside the border) several times with a fork.
In another small bowl, whisk together the egg and milk to create an egg wash. Brush the edges of each tartlet with this mixture for a golden, flaky crust.
Grate the mozzarella cheese and sprinkle a small amount in the center of each tartlet, staying inside the scored borders.
Place 3-4 cherry tomato halves on top of the mozzarella, cut-side up. Tear fresh basil leaves into smaller pieces and tuck a few around the tomatoes.
Grate a little parmesan cheese over the top of each tartlet for added flavor.
Bake the tartlets in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the cheese is melted and bubbly.
Remove the tartlets from the oven and drizzle lightly with balsamic glaze and the remaining olive oil. Allow to cool slightly before serving.
Serve warm or at room temperature as an elegant appetizer or light snack.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 30.9 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1606 mg | 124% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
