Tiny Tomato Tarts

Tiny Tomato Tarts Recipe
Photo: Jennifer Davick; Styling: Amy Burke

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 50 Minutes


1/2 (14.1-oz.) package refrigerated piecrusts
1 (14.5-oz.) can petite diced tomatoes
1 tablespoon chopped fresh basil
2/3 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup (1 oz.) freshly shredded Cheddar cheese
1/4 cup (1 oz.) freshly shredded mozzarella cheese
Garnish: fresh basil leaves


1. Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork.

2. Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°.

3. Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture.

4. Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired.

Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and 2. Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.

Ashley McMakin, Birmingham, Alabama,

Ashley Mac's, Birmingham, Alabama,

Southern Living

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note