Cheese Straw Tomato Tartlets from Souther Living
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- 2 1/2 cup(s) all-purpose flour
- 1/2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) dried crushed red pepper
- 3/4 cup(s) cold butter cut into pieces
- 1 1/2 cup(s) shredded extra-sharp white cheddar cheese (6 oz.)
- 1/2 - 3/4 cup(s) ice-cold water
- 2 pint(s) red & yellow cherry or grape tomatoes cut in half lengthwise
- 3 clove(s) garlic finely chopped
- 1 tablespoon(s) chopped fresh oregano
- 1 tablespoon(s) chopped fresh flat-leaf parsley
- 2 tablespoon(s) red wine vinegar
- 2 tablespoon(s) extra virgin olive oil
- 1 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- Crumbled feta or shaved Parmesan cheese
- 1. Prepare crust: Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until crumbly. Stir in cheese. With processor running, gradually add 1/2 cup ice-cold water & process until dough forms a ball & pulls away from sides of bowl, adding more water, 1 tbsp. at a time, if necessary.
- 2. Divide dough in half; place each half on a large piece of plastic wrap. Shape each into a flat disk. Wrap in plastic wrap, & chill 2 to 24 hours.
- 3. Prepare Filling: Toss together tomatoes & next 8 ingredients; let stand 1 to 1 1/2 hours.
- 4. Preheat oven to 400 degrees. Roll one dough disk to 1/4" thickness on a lightly floured surface. Cut into 12 rounds using a 2 1/2" round cutter, rerolling dough as needed; press into cups of a lightly greased muffin tin. Dough will come slightly up sides. Repeat procedure with remaining dough disk & another muffin pan. Divide tomato mixture among cups.
- 5. Bake at 400 degrees for 40 to 45 minutes or until golden. Remove from pans. Cool completely on a wire rack (about 15 minutes). Sprinkle with feta or Parmesan.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Cheese Straw Tomato Tartlets from Souther Living Recipe at a Glance
- COURSE: Appetizers