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Cheesy Tomato and Zucchini Mini Tarts

 
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These cute mini tarts are made with sweet cocktail or cherry tomatoes, zucchini, ricotta and mozzarella cheeses, drizzled with garlic-infused extra-virgin olive oil. The most simple ingredients create these stunning mini tarts.

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

hrs

 

Ingredients

12 tomatoes
cocktail or 20 cherry tomatoes, slice into 1/4-inch thick
*
1 small zucchini
green or yellow, slice into about 18-inch half-moon slices
salt
*
4 tablespoons olive oil, extra-virgin
3 cloves garlic
or as needed, finely chopped, or minced
cup ricotta cheese
cup mozzarella cheese
shredded
*
4 tablespoons basil
freshly chopped, for serving
Tart shell:
1 ⅓ cups all-purpose flour
or whole wheat flour, or half white flour and half whole wheat four
2 teaspoons sugar
½ teaspoon salt
4 tablespoons olive oil
4 tablespoons butter, unsalted
cold and cut into small chunks
3 ½ tablespoons water
iced, or a little bit more

Directions

Top with chopped fresh basil leaves and enjoy!

To make the tart shells:

Butter 4 4-inch tart pans with butter.

Add the flour, sugar, salt, olive oil, butter and water into a food processer, pulse until all the ingredients come together, and the dough forms, adding about 1 tablespoon more water if the dough seem too dry.

First get together the crust ingredients.
Add them into a food processor, pulse until all the ingredients come together.

Turn the dough onto a cutting board, and knead for a few times until smooth. Divide into 4 equal portions.

Turn the dough onto a cutting board, and knead for a few times until smooth.
Divide into 4 equal portions.

Using your fingers push the dough into the prepared tart pan, all the way up to the sides. With a fork pierce the bottom of shell several times.

Using your fingers push the dough into the prepared tart pan, all the way up to the sides.
With a fork pierce the bottom of shell several times.

Put the tart shells into the freezer, and let freeze for about 25 to 35 minutes, or even overnight.

Preheat the oven to 350℉ (180℃).

Take the frozen tart shells out, and place a piece of tin foil on each shell.

Put the pie weight or dry beans or rice over the tin foil. Place on a baking sheet. Bake for about 40 minutes.

Remove the foil and pie weight, and keep baking the shell for another 7 minutes or so.

Place the shells on a ware rack. Set side.

Preheat the oven to 350 degrees F.
Bake for about 40 minutes.

To make the filling:

Preheat the oven to 425℉ (220℃) F.

While the tart shells are frozen and baking, prepare the fillings.

Meanwhile prepare the filling, start from the tomatoes.
Next zucchini.

Line the sliced tomatoes and zucchini on several clean paper towels, sprinkling the salt over, and let sit for about 40 minutes.

Line the sliced tomatoes on several clean paper towels,
Line the sliced zucchini on several clean paper towels,

Then dry the top again with extra paper towels.

In a bowl mix together both of the cheeses, 2 tablespoons of extra-virgin olive oil, half of the garlic, salt and black pepper to taste until well combined.

In another small bowl, add the remaining extra-virgin olive oil and garlic, and stir well.

Spoon the cheese mixture equally into the shells, and spread it evenly. Top with sliced cherry tomatoes and zucchini as picture shows.

Spoon the garlic-olive oil mixture over the tomatos and zucchinis.

Top with sliced cherry tomatoes and zucchinis as picture shows.
Spoon the garlic-olive oil mixture over the tomatos and zucchinis.

Bake for about 25 minutes. Remove from the oven and allow to cool on the baking sheet for 15 to 20 minutes.

Remove the rings of tarts. Top with some freshly chopped basil.

Remove the rings of tarts.

Serve and enjoy!

 

* not incl. in nutrient facts

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Comments

sean
Lindsay, Canada
 almost 8 years ago

I agree with the previous reviewer. These are outstanding. We used the zucchini from our CSA box and campari tomatoes. The best of every one of the simple ingredients rang through. Use a good olive oil and wow, surprisingly rich flavor throughout.

Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 60761% of calories from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 338mg 14%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 25%
Sugars g
Protein 22g
Vitamin A 77% Vitamin C 91%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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