Quick & Easy Tomato Basil Tarts

Ingredients:

For the Crust:

  • 1-1/4 c. all purpose flour
  • 1 Tbsp. + 2 tsp. cornstarch
  • 1/4 tsp. salt
  • 6 Tbsp. 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 Tbsp. 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 Tbsp. fresh basil, chopped
  • 3 oz. crumbled goat cheese
  • 15 - 20 grape (or cherry) tomatoes, halved

Instructions:

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't be alarmed. If you'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'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° 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.

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Photo & recipe courtesy of Little Spice Jar