Mini Dijon Mustard Tomato Tarts Recipes

TINY TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.

CHERRY TOMATO TART

Steps:

• Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
• Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
• Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
• Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
• Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

TOMATO TARTS

Steps:

• Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
• Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.

MINI DIJON MUSTARD-TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Generously oil a muffin pan.
• Whisk Greek yogurt, milk, and oil together in a bowl until well combined. Add flour, baking powder, and salt; stir until everything holds together.
• Transfer mixture onto a lightly floured countertop and knead dough until smooth. Divide dough into 12 equal portions with floured hands. Shape each piece to fit in the bottom of a muffin cup, place into the muffin cups and gently push down with your fingertips to form 1/2-inch high sides.
• Brush the bottom of each crust with mustard and sprinkle with Gruyere cheese. Place a tomato slice on top.
• Bake in the preheated oven until tarts have puffed up and are golden brown, about 25 minutes.
• While the tarts are baking, whisk together olive oil, mashed garlic, salt, and pepper in a bowl until smooth. Add basil and parsley and stir until well combined.
• Remove tarts from the oven and immediately spread the herb topping evenly on top of each tart. Let cool slightly in the muffins pan, about 5 minutes, then loosen the sides of the tarts and carefully transfer them to a wire rack. Serve lukewarm or completely cooled.

TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.