Recipe Box

Tomato-Pesto Appetizer Tarts

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5-In-1 Cookie and Appetizer Dough is a perfect solution for busy schedules. This one basic dough can be changed to make five different cookie and appetizer recipes. Because the dough can be refrigerated (or frozen), it's convenient to bake whenever guests drop in unexpectedly.

Tools:

• Excelle Elite Mini Muffin Pan
• Basic Metal Cutter Set - geometric cutter

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 sticks (1/2 lb.) butter, cut into 16 pieces
• 3 egg yolks
• 1 tablespoon milk
• 1 tablespoon shredded Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes

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.

Makes about 24 appetizers.