Mini Crispy Cherry Tomato and Stracciatella Tartlets Recipe
These Mini Crispy Tarts are a delightful summer appetizer featuring golden puff pastry shells filled with creamy buffalo stracciatella and topped with caramelized cherry tomatoes and fresh basil.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 7 minutes
- Yield: 24 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Puff Pastry Shells
- 250 g of rectangular puff pastry
- 1 egg
- 5 g of fine salt
For the Topping
- 200 g of cherry tomatoes
- 15 ml of extra virgin olive oil
- 2 g of brown sugar
- 1 g dried oregano
- 250 g of buffalo stracciatella
- 10 g of fresh basil leaves
- 3 g freshly ground black pepper
Instructions
- Preheat Oven: Preheat oven to 200°C.
- Prepare Pastry: Cut out circles of puff pastry using the cutters and line the cavities, pressing lightly.
- Brush and Salt: Brush the bottom with beaten egg and add a pinch of salt.
- Bake Pastry: Bake for 12-15 minutes, until golden brown. Let cool completely on a wire rack.
- Prepare Tomatoes: Cut the cherry tomatoes into quarters and arrange them on a baking tray lined with baking paper.
- Season Tomatoes: Season the cherry tomatoes with oil, sugar, oregano, and a pinch of salt.
- Bake Tomatoes: Bake at 180°C for about 10-12 minutes, until the edges begin to caramelize. Let cool.
- Assemble Tarts: Place a spoonful of stracciatella into each cooled puff pastry shell.
- Add Tomatoes: Place two or three pieces of caramelized cherry tomatoes on top.
- Garnish: Garnish with a fresh basil leaf and a sprinkling of black pepper.
Notes
- Let the puff pastry shells cool completely on a wire rack before assembling to maintain crispness.
- Caramelize the cherry tomatoes just until edges begin to brown for optimal flavor.
Keywords: mini crispy tarts, summer appetizer, puff pastry tartlets, caramelized cherry tomatoes, buffalo stracciatella tarts
