Tomato-Pesto Appetizer Tarts
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
2 sticks (1/2 pound) butter cut into 16 pieces
3 egg yolks
1 tablespoon milk
1 tablespoon Parmesan cheese shredded
1/4 cup sun-dried tomatoes chopped
4 ounces cream cheese
1/4 cup prepared pesto sauce
1/4 cup Parmesan cheese , shredded
Appetizers serve 24.
Preheat oven to 350°F.
In food processor, combine flour, sugar and salt. Pulse several times to mix. Add butter and pulse until butter is broken up and incorporated with the flour to form a crumbly mixture. In small bowl, combine egg yolks, milk and vanilla. Add 1/4 cup chopped sun-dried tomatoes and 1 tablespoon shredded Parmesan cheese into egg mixture. Add to flour mixture. Pulse until dough comes together.
Turn out onto waxed paper and form a disk. Chill several hours or until firm.
Roll out dough 1/4 inch thick; cut with a 3-inch flower cookie cutter and press into mini muffin pan cavities. Bake 10 minutes. Meanwhile, in small bowl, combine 4 ounces cream cheese, 1/4 cup prepared pesto and 1/4 cup shredded Parmesan cheese. Spoon or pipe into tart shells. Bake an additional 8-10 minutes or until shells are lightly golden.
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