Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating
Ashley McMakin, Birmingham, Alabama
Recipe by Southern Living November 2011

Gallery

Jennifer Davick; Styling: Amy Burke

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Makes 24 tartlets
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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°.

  • 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.

  • 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 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.

Source

Ashley Mac's, Birmingham, Alabama

Advertisement
Advertisement