Cheese Straw Tomato Tartlets
This short-crust (non-rising) cheese dough forms a delicate shell for these juicy little wonders.
Recipe by Southern Living June 2013
This short-crust (non-rising) cheese dough forms a delicate shell for these juicy little wonders.
Followed Marbelle 1's idea concerning ready rolled pastry (thanks) and am very pleased with these lovely little tarts. I topped them with some home-made ricotta and sprinkled them with chopped basil as decoration.
Read MoreI used refrigerated pie crusts sprinkled with parmesan instead of making my own . II made the filling with home grown cherry tomatoes. It was delicious ..but you need to over fill the tarts - since they do cook down quite a bit - I baked them for only 25 min.
Read MoreInstead of making tartlets, I rolled the dough into 2 ten inch tart pans and doubled the filling. Delicious!
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