These are so cute! They are also super easy to make, once you get the blind baking thing down. If you worry about blind baking with tartlets of this size (they are bite sized) then just follow our easy instructions. They are really quite simple and the end result is very impressive. You will love the crispness of the pastry, the freshness of the tomato filling and overall this recipe is sure to become a favourite. We loved them. LOVED them. (I know I say that a lot, but really...we loved them!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Mustard Shortcrust Pastry Recipe
- 3 tomatoes, finely diced, de-seeded
- 1 Handful Basil leaves, roughly chopped save some whole leaves for garnish.
- 1/2 Red Onion finely diced
- 2 Garlic Cloves finely diced
- 2 Teaspoons Balsamic Vinegar
- drizzle Extra Virgin Olive Oil (EVOO) BUY
- salt and pepper to taste
- 220 Grams mini bocconcini
Preheat oven to 170°C.
Make mustard shortcrust pastry. Roll dough out, and cut out circles. Line small tart pans with pastry. Blind bake.
To blind bake, cut squares of baking paper and press each square into the pastry shells using the back of a spoon. Fill with enough rice/baking beads to hold down as weights.
Bake for 15 minutes. Rotate trays and cook a further 5-7 minutes. Cool before proceeding.
Combine all remaining ingredients, except for Bocconcini, in a bowl and spoon into cooked shell.
Top with Bocconcini and a basil leaf. Drizzle with a little EVOO and freshly cracked black pepper and serve.
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