Cheese Straw Tomato Tartlets
Cheese Straw Tomato Tartlets marry a
cheese straw with a bite size tomato tart!
Perfect for a tomato-fix when summer tomatoes aren’t available, since you find flavorful cherry or grape tomatoes in the grocery store year round.
And a great little bite for a party too, good warm or served at room temperature!
Cheese Straw Tomato Tartlets
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 to 1/2 tsp. dried crushed red pepper (don’t omit!)
3/4 cup cold butter, cut into pieces
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
1/2 to 3/4 cup ice-cold water
Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until crumbly. Stir in cheese. With processor running, gradually add 1/2 cup ice-cold water, and process until dough forms a ball and pulls away from sides of bowl, adding more water, 1 Tbsp. at a time, if necessary.
Divide dough in half; place each half on a large piece of plastic wrap. Shape each into a flat disk. Wrap in plastic wrap, and chill 2 to 24 hours.
Roll 1 dough disk to 1/4-inch thickness on a lightly floured surface. Cut into 12 rounds using a 2 1/2-inch round cutter, rerolling dough as needed; press into cups of a lightly greased 12-cup miniature muffin pan. (I used a 24 count mini muffin tin and a melon ball scoop to press the dough down into the tin.) Repeat procedure with remaining dough disk and another muffin pan.
2 pt. red and yellow cherry or grape tomatoes, cut in half lengthwise
3 garlic cloves, finely chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Crumbled feta or shaved Parmesan cheese (goat cheese would be good too)
Toss together tomatoes and next 8 ingredients;
let stand 1 to 1 1/2 hours.
Divide tomato mixture among cups.
Bake at 400° for 40 to 45 minutes or until golden. (I covered mine with foil half way through the baking time to prevent the shells from overbrowning.) Remove from pans. Cool completely on a wire rack (about 15 minutes). Sprinkle with cheese.
Notes: I had enough dough and filling for 30 mini tartlets. Err on the side of over filling, rather than under filling the tartlets, since the tomatoes cook down a bit.
I would make these again in advance next time and reheat with just a little drizzle of olive oil on the tomato filling, adding the cheese right before serving. A little caramelized onion underneath the tomato layer would be a delicious addition too!
Are you ready for tomato season? :)
You can find a printable recipe courtesy
of Southern Living, here.
Thank you for your visit, I’m joining:
They sound great Mary! I’m always ready for tomato season, wish it wouldn’t go away… Lovin’ your pretty cutting board too:@)
Those sure look good and I love your breadboard. Enjoy your day today!
Good morning! The tartlets are perfect for an appetizer with a nice glass of wine! Need to add this to my recipe file.
These are just beautiful! Your set up and photography are wonderful too!
Beautiful presentation!! franki
What a perfect little bite-size morsel, that’s chock full of flavors, Mary. I have those fresh herbs growing right now. I love your beautiful cutting board which makes a pretty serving piece. xo
I love this idea! Looks delish, Mary!
Say no more, you had me at cheese straws!! What a totally brilliant crust! I feel faint~I know these taste amazing and they are gorgeous too! I bet they’d be great packed up for a picnic!
Sounds like a great combination. I’ll try them. Carol
They sound delicious!
Definitely saving this one to make soon…I’m so ready to host a little pupu party!
I just bought a tartlet pan set from William Sonoma… these will be perfect. Thanks for another recipe to go with the pan! I was looking for a savory recipe, but was just finding sweets.
Yum, these look delicious and I especially like that they could be made ahead. The tart shells are perfect with their pretty scalloped edge. I can think of so many ways to use them. I can’t wait until I can pick ripe little tomatoes in my back yard.
These look so Yummy!! I can not wait to make them!! Thank-You so much for sharing!! :-)
Mary, these look absolutely scrumptious… well, everything you make does. I can’t wait to make these great little bites for book club. My girls will gobble them up. Pinning away!
Wow these look fantastic Mary….I would love to make these ahead of time for an upcoming dinner party…when you said “reheat” would you reheat in the oven covered in foil?…
Thanks Shirley! Yes reheat with a drizzle of olive oil on tomatoes, cover in foil and add the cheese when they out of the oven :)
I love tomato pie but these look so adorable.
What a great idea for a crust! I’m not a tomato fan, but these look pretty. I’d definitely serve these at a party, so will remember this one. Thanks!
Oh, why oh why, can’t we be neighbors?!! My mouth is watering and as always your presentation blows everyone out of the water. You are fabulous at everything!
shame on me i don’t even know what a cheese straw is, but i do know a darling tart when i see on! these look so delicious, i may be whipping up my first batch ever tonight!
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Oh, this is such a clever idea! I love cheese straws and love the idea of using that dough as the base of this tart!