Quick & Easy Tomato Basil Tarts

  • Photo and Recipe courtesy of <a href='http://LittleSpiceJar.com' target='_blank'>Little Spice Jar</a>, Marzia
  • Yield: 6-8 servings


    For the Crust:

  • 1-1/4 cups all purpose flour
  • 1 tbsp. + 2 tsp. cornstarch
  • 1/4 tsp. salt
  • 6 tablespoons cold, unsalted butter, diced
  • 1 large egg
  • For the Filling:

  • 1 large egg
  • 1/4 c. heavy cream (or half and half)
  • 1/4 c. milk
  • 6 tablespoons freshly grated Parmesan cheese, divided
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tablespoons fresh basil, chopped
  • 3 ounces crumbled goat cheese
  • 15 - 20 grape (or cherry) tomatoes, halved


    To Make the Crust:

  • In a medium bowl, combine the flour, cornstarch, salt and butter. Using two forks or a pastry cutter, cut the butter into the flour until the butter resembles oat flakes or tiny peas. Add the egg and use a fork to combine the flour mixture with the egg. Dump the mixture out onto a floured surface. Work the dough until it starts to hold together. The dough is a little tougher than your average when working with it; don&#39;t be alarmed. If you&#39;re making individual tarts, roll the dough out, place the individual tart pans on the dough and cut a circle 1-1/2 to 2 inches larger than your pan, rework leftover dough as necessary to form more tarts. If you&#39;re using a 9-inch tart pan, roll the dough out into a 12-inch circle. Place the dough at the base of the pan, work out any air bubbles, crimp edges. Refrigerate the tart-shell(s) for 10 minutes while you prepare the tart filling.
  • For the Tart Filling:

  • Place a rack in the center of the oven and preheat the oven to 400&deg;&nbsp;F.
  • In a medium bowl, combined the egg, heavy cream, milk, 4 tablespoons of Parmesan cheese, red pepper flakes, garlic powder, basil, salt and pepper and whisk until combined. Fold in the goat cheese. Divide filling into tartshell(s). Top with the remaining 2 tablespoons of Parmesan cheese. Place the tart pan(s) on a baking tray and bake for 24 to 27 minutes for individual tarts and 30 to 35 minutes for large tart. For a darker crust, bake an additional 1 to 2 minutes. Let cool 10 to 15 minutes before serving.
  • Notes

  • 4 ounces of Cheddar or mozzarella cheese can be used in place of the goat cheese.