Upside Down Tomato Basil Tartlets Recipe - Food Fanatic
Print

Upside Down Tomato Basil Tartlets Recipe

Embed
    24 Servings

Ingredients

  • 1 sheet Puff Pastry, Thawed, keep the second one handy just in case
  • 3 Roma Tomatoes, Small, or 2 large
  • 4 Fresh Basil Leaves, Finely chopped
  • 2-3 pinches Salt
  • 1/2 clove Garlic, Very finely chopped
  • Grated Parmesan Cheese
  • Olive Oil

Directions

  1. Preheat oven to 375°F.
  2. Cut puff pastry dough into little rounds.
  3. Place rounds on silicone mat lined baking sheet and place in the fridge.
  4. Chop tomatoes and basil, stirring together in a small bowl.
  5. Add a few pinches of salt and garlic.
  6. Mix well.
  7. Brush oil inside each opening in the mini muffin pan.
  8. Divide the tomato mixture evenly among all 24 openings in the mini muffin pan.
  9. Sprinkle a layer of grated parmesan over the tomatoes.
  10. Top each opening with a puff pastry round.
  11. Bake for about 25 minutes until the puff pastry is a light golden brown.
  12. Be sure to rotate the pans after 10 minutes.
  13. Using a spoon remove the tartlets from the pan by scooping up the tomatoes and inverting each tartlet and placing on a serving tray.
  14. They are best served warm.
  15. Enjoy!

Notes

  • I used a tiny shot glass to cut my rounds, 1 3/4 inches across, and it was the right size to set on top of the tomatoes and reach the sides of each mini muffin cavity.
  • The number of tarts will depend on the size of the openings in your mini muffin pan. Use the second puff pastry sheet if necessary.

Upside down tomato basil tartlets photo
Source: Adapted from Martha Stewart’s Upside Down Mushroom Tartlets