Bacon Tomato Basil Tarts
- 1-13 cup All-purpose Flour
- 1/4 cups Parmesan Cheese (I Used The Dried Kind In The Green Can)
- 1 Tablespoon Dried Basil
- 1/2 cups Butter, Cold, Cut Into 1/2 Inch Slices
- 1/4 cups To 1/3 Cups Cold Water
- 1 cup Mayonnaise
- 1 cup Provolone Cheese, Grated
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 1/2 cups Tomatoes, Chopped
- 2 slices Bacon, Cooked And Crumbled
- 12 whole Whole Basil Leaves
- For the crust: Add flour, parmesan, dried basil and butter to a food processor bowl and pulse for about 30 seconds or until butter is crumbly.
- With the processor running, slowly pour in water until dough comes together and forms a ball.
- Remove onto a floured surface and roll out to about 1/4 inch thickness.
- Use a cookie cutter or glass with a rim slightly bigger than your muffin tin cups and cut into 12 circles.
- (You may have a little dough leftover; you can cut them into triangles and make crackers!)
- Gently press into a muffin tin and prick with a fork.
- Bake at 400 degrees for about 8 minutes.
- Remove from the oven and allow to cool 5 minutes.
- Reduce oven temperature to 375 degrees.
- For the filling: While the crust is baking, in a medium size bowl, combine mayonnaise, provolone, salt and pepper.
- Set aside.
- For the tart assembly: When tart shells have cooled about five minutes, spoon about 1 tablespoon of chopped tomato into each shell.
- Follow with about 1 tablespoon of mayo and cheese mixture in each and top each tart with a little crumbled bacon and a basil leaf.
- Bake at 375 degrees for 12 to 15 minutes or until the tarts just start to brown around the edges.
- Remove from the oven.
- Loosen edges of each tart with a knife and carefully remove to a wire rack to cool.
- Serve warm or at room temperature.
- Enjoy!
- Miss
allpurpose, parmesan cheese, dried basil, butter, water, mayonnaise, provolone cheese, salt, pepper, tomatoes, bacon, basil
Taken from tastykitchen.com/recipes/appetizers-and-snacks/bacon-tomato-basil-tarts/ (may not work)