I had an exceptional tomato tart at a friend’s house. It was such a treat. I suspected it had mayo in it- when my friend told me it was a Paula Deen recipe, I knew I was right! But I wanted to make something like it for a tea party in the garden. I skipped the mayo. They were really good!
Make these tomato tarts using olive oil, cream, and egg in place of the mayonnaise that’s often used. For simplicity, Parmesan is handy- it’s already grated! But other cheeses could be substituted. Makes 24 tartlets, for 8-12 servings.
- 1 1/2 c. flour
- 2/3 cold butter, sliced into pieces
- 2-3 TBS. cold water
- 1 pt. pear cherry tomatoes
- 1 c. Parmesan
- 1/4 c. olive oil
- 1/4 c. cream
- 1 scant tsp. salt
- 1 egg
1. For dough, process the following in a food processor just until crumbly: > 1 1/2 c. flour > 2/3 c. cold butter, sliced into pieces
2. With motor running, quickly add, mixing just until blended: > 2-3 TBS. cold water
3. Let tartlet dough “rest” in refrigerator for an hour or so for easier handling, then press into tart pans.
4. After pressing into tart pans, freeze for up to a week if necessary. Or just refrigerate 20 minutes or so, before baking. Bake empty shells at 350 degrees for 15 minutes. (Frozen shells may take a bit longer.) Let cool.
5. Put a dab of Dijon mustard in bottom of each baked crust. Use: > Scant 1 TBS. Dijon
6. Slice a small bit off top and bottom of pear cherry tomatoes (so they’ll lay in tart shell); cut each tomato in half. Add one piece of the tomato to each tart shell. Use: > 12 pear cherry tomatoes
7. Mix together until smooth: > 1 c. Parmesan > 1/4 c. olive oil > 1/4 c. cream > scant 1 tsp. salt > 1 egg
8. Add a dollop of the egg mix on top of the tomatoes in each shell. Bake at 350 degrees for 10-15 minutes, until lightly golden. When cool enough to handle, remove from tart pans and serve warm or room temperature.