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.
Tomato-Pesto Appetizer Tarts is rated
4.5 out of
Rated 4 out of
I love that the dough has so many uses and the filling is really easy to make. I like serving this at parties because the tarts are the perfect size for appetizers and vegetarian friendly. The filling is easy to mix and has a lot of flavor.
Date published: 2011-05-13
Rated 4 out of
These were a big hit at my last holiday party and will probvably do it again next year.
Date published: 2011-05-12
Rated 5 out of
Now this recipe was very simple I used the dough like a cookie I put it into a small muffin tin and made it look like a flower and for the filling i used candy chocolate with mint extract and added andes candies as garnish it was a hit.