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  • Mini Tomato & Mozzarella Tarts

Mini Tomato & Mozzarella Tarts

Posted on Oct 4th, 2022
by Paula
Categories:
  • Appetizer
  • Baking Pastry
  • Snacks
Mini Tomato & Mozzarella Tarts

I made these delicious tomato and mozzarella tarts for my baby boy’s birthday, and so special were they, I knew I also had to share them with you.

They won me over with my first bite; fresh and with a delicate texture. I had a hard time stopping at the first, but, luckily, I stocked up on enough tomatoes and mozzarella to make them again.

MINI TARTS WITH TOMATOES AND MOZZARELLA

Mini Tomato and Mozzarella Tarts

Chef’s Pencil Staff
4.90 from 48 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 35 minutes mins
Course Appetizer
Cuisine International
Servings 8

Ingredients
 
 

Dough:

  • 300 g flour
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 pinch salt
  • 1 teaspoon dried yeast
  • 1 tablespoon oil
  • milk

Filling:

  • 1 large sweet potato
  • 3 eggs
  • 200 ml cream
  • 2 large garden tomatoes
  • 200 g Granarolo mozzarella
  • salt
  • pepper
  • oregano

Instructions
 

How to make MINI TOMATO AND MOZZARELLA TARTS:

  • Sift the flour and mix with the dry yeast. Make a well in the middle.
  • Add the lightly beaten eggs, a pinch of salt, and cream and knead.
  • Gradually add the (warm) milk until you get a homogeneous dough, soft but not sticky.
  • Add a tablespoon of oil and knead a little more until smooth.
  • Leave the dough to rise for an hour in a warm place, away from drafts.
  • In the meantime, prepare the filling.
  • Boil the unpeeled sweet potato for 15-20 minutes, until a fork goes in easily.
  • Remove and put on a plate to cool. Then peel and slice thinly.
  • Mix the eggs well with salt and pepper.
  • Add the cream and homogenize.
  • For extra flavor, add a teaspoon, or less if you're not a great fan, of oregano. It will make a difference.
  • Wash the tomatoes well and cut into thin slices. Drain the whey from the mozzarella and slice.
  • Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
  • Butter 8 small ramekins (preferably) or a large tart tin.
  • Roll out the dough into a rectangular sheet, half an inch thick.
  • Cut 8 roughly equal circles and place them in the 8 prepared shapes.
  • On each, put slices of potato, sprinkle with a little salt and pepper, then pour over the egg and sour cream mixture.
  • On top, place slices of tomato and mozzarella.
  • Place in the oven and bake for 30-35 minutes, until the mozzarella is nicely browned.
  • Leave in the tray for 5-10 minutes, then remove and place on a cooling tray. They can be served hot or cold.
  • Serve with a few slices of mozzarella and a sprinkle of oregano. They will be a delight, guaranteed!
  • Enjoy!

Notes

Tomato & Mozzarella Tarts
Keyword Brioche
Tried this recipe?Let us know how it was!

Note: If you happen to run out of mozzarella, check out our guide to the best mozzarella substitutes.

Related: Creamy Tomato & Veggie Soup with Mozzarella
Related: Tomato Mozzarella Bruschetta
Related: Caprese Salad
Related: French Bread Pizza
Related: Mozzarella & Poached Egg Salad

  • Vegetarian

Paula

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

4.90 from 48 votes (48 ratings without comment)

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