Nutrition Facts
6 servings
6
Recipe for Tomato, Mozzarella, and Basil Tartlets
These small tarts with tomato, mozzarella, and basil are a delicious variation of classic Italian salads. They combine the freshness of Mediterranean ingredients with the pleasure of a homemade crisp pastry. Easy to make, these colorful bites will be perfect for an appetizer with friends or as a starter for summer meals. The basil and garlic-flavored filling enhances the taste of ripe tomatoes and melted mozzarella.
Shortcrust pastry
200 Flour
½ Salt
70 Butter
1 Beaten egg
1 Lemon juice
Water
Garnish
2 cloves Garlic
Basil
50 Olive oil
Ripe tomato
Mozzarella ball
Salt
Pepper
Directions
1
Prepare the shortcrust pastry: Mix the flour, salt, and butter cut into pieces in the bowl of your mixer. When the dough becomes sandy, add the beaten egg and lemon juice. Gradually add water until the dough forms a ball. Knead it by hand for a few moments, shape it into a ball, and place it in the refrigerator for 30 minutes. After this time, grease tartlet molds, roll out the dough, and prick it with a fork.
2
Preparation of the filling: Peel and remove the germ from the two cloves of garlic. Wash the basil leaves. Finely chop the garlic cloves and the basil leaves. Add 50 ml of olive oil and set aside in the refrigerator.
3
To finish, using a brush, coat the tartlets with the basil mixture. Cut the tomatoes and mozzarella into cubes and distribute them in the tartlets. Brush again with the basil mixture. Bake for 30 minutes. I served them with a green salad. The flavors of the tomatoes, mozzarella, and basil are well combined in the tartlet.
Ingredients
Shortcrust pastry
200 Flour
½ Salt
70 Butter
1 Beaten egg
1 Lemon juice
Water
Garnish
2 cloves Garlic
Basil
50 Olive oil
Ripe tomato
Mozzarella ball
Salt
Pepper
Directions
Directions
1
Prepare the shortcrust pastry: Mix the flour, salt, and butter cut into pieces in the bowl of your mixer. When the dough becomes sandy, add the beaten egg and lemon juice. Gradually add water until the dough forms a ball. Knead it by hand for a few moments, shape it into a ball, and place it in the refrigerator for 30 minutes. After this time, grease tartlet molds, roll out the dough, and prick it with a fork.
2
Preparation of the filling: Peel and remove the germ from the two cloves of garlic. Wash the basil leaves. Finely chop the garlic cloves and the basil leaves. Add 50 ml of olive oil and set aside in the refrigerator.
3
To finish, using a brush, coat the tartlets with the basil mixture. Cut the tomatoes and mozzarella into cubes and distribute them in the tartlets. Brush again with the basil mixture. Bake for 30 minutes. I served them with a green salad. The flavors of the tomatoes, mozzarella, and basil are well combined in the tartlet.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN