Mini Tomato and Basil Tartlets

Recipe by Tisme
READY IN: 40mins




  • Preheat oven to 180°C.
  • Grease two tartlet trays with 12 holes in each tray.
  • Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
  • Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
  • In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
  • Carefully stir each of the tartlets to combine the filling and the egg mixture.
  • Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
  • Remove from oven and allow to cool.
  • TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
  • Cook tartlets until just lightly browned and filling is just firm.
  • Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
  • To Defrost ~.
  • Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
  • To reheat ~ (from frozen).
  • Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.