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Thanksgiving guide

Mini Tartlets with Cherry Tomatoes, Mozzarella and Basil

Mini Tartlets with Cherry Tomatoes, Mozzarella and Basil


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Here’s another recipe that smells of summer! Upgrade your usual party appetizers to the next level with these mini tartlets with cherry tomatoes, mozzarella and basil chips. If you have a lot of basil in your garden — or your kitchen planters —  it is a very nice way to make use of it. Attention: prepare yourself to bake more than one batch of these crowd pleasers for your next outdoor dinner party!

Ingredients lists

For the pastry:

  • 2 1/2 cups (250g) all purpose flour
  • 4 1/2 ounces (125g) of butter
  • 1 pinch of salt
  • 1 egg

For the filling:

  • 15-20 cherry tomatoes (red and yellow)
  • 15 black olives
  • 1 ball of mozzarella
  • Olive oil
  • 20-25 basil leaves

Required equipment:

Cooking instructions

1. Mix the butter and flour. When it has the texture of sand, add salt, then break the egg over. Add a few drops of cold water if the mixture is too dry. Don’t overwork the dough. Put it in the fridge for 1/2 hour.
2. While the dough is resting in the fridge, heat a little olive oil in a large skillet and add the cherry tomatoes. Sauté for 4-5 minutes; they should be tender and not overcooked.
3. Cut black olives into slices or wedges, and mozzarella into small cubes.
4. In a skillet, heat olive oil once more and fry the basil leaves for a few seconds. Remove and drain oil on absorbent paper.
5. Preheat your oven to 390°F (200°C).
6. Remove dough from the refrigerator and spread it over parchment paper or a floured surface, and then cut circles with a cookie cutter. Line the mini tart pans and prick with a fork.
7. Bake for 6 to 8 minutes.
8. Upon exiting the oven, unmold the tartlets and garnish with tomatoes, a slice of olive, a cube of mozzarella and crispy basil leaves. Serve on your best serving platters!


(Photo by Loli Cat)

Christina Cherrier
Recipe editor
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