Tomato-Pesto Appetizer Tarts Zoom

Tomato-Pesto Appetizer Tarts

5-In-1 Cookie and Appetizer Dough is a perfect solution for busy schedules. Because the dough can be refrigerated (or frozen), it's convenient to bake whenever guests drop in unexpectedly.
Makes: Appetizers serve 24.

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Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

Turn out onto waxed paper and form a disk. Chill several hours or until firm.

Step 4

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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Pastry Crust

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

1/4 cup Parmesan cheese (, shredded)

1/4 cup sun-dried tomatoes (chopped)


4 ounces cream cheese

1/4 cup prepared pesto sauce




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Basic Metal Cutter Set (geometric cutter)


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