Mini Tomato and Mozzarella Tarts
User Reviews
4.9
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Prep Time
1 hr 30 mins
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Cook Time
35 mins
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Servings
8
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Course
Appetizer
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Cuisine
International
Mini Tomato and Mozzarella Tarts
Description
The dough is made by mixing flour, yeast, eggs, sour cream, salt, cooking oil, and warm milk to a soft yet manageable texture and left to rise. The filling starts with boiled sweet potato slices layered in the tart shells, followed by a mixture of eggs, cream, oregano, salt, and pepper. Tomato and mozzarella slices are added on top to complete each tart.
Baked in small buttered ramekins, these tarts offer a tender bite with creamy custard and melty cheese alongside sweet and juicy tomato and soft sweet potato. The oregano adds a subtle herbal note that complements the fresh ingredients.
These tarts work well as appetizers, light lunches, or part of a brunch spread. Their individual size makes them convenient and visually appealing for serving.
Ingredients
Dough:
- 300 g flour
- 2 egg
- 2 tablespoons sour cream
- 1 pinch salt
- 1 teaspoon dried yeast
- 1 tablespoon neutral cooking oil generic cooking oil
- milk
Filling:
- 1 sweet potato large
- 3 egg
- 200 ml cream
- 2 tomato large garden
- 200 g mozzarella cheese Granarolo brand
- salt
- black pepper
- oregano
Instructions
How to make MINI TOMATO AND MOZZARELLA TARTS:
- Sift the flour and mix with the dry yeast. Make a well in the middle.
- Add the lightly beaten eggs, a pinch of salt, and cream and knead.
- Gradually add the (warm) milk until you get a homogeneous dough, soft but not sticky.
- Add a tablespoon of oil and knead a little more until smooth.
- Leave the dough to rise for an hour in a warm place, away from drafts.
- In the meantime, prepare the filling.
- Boil the unpeeled sweet potato for 15-20 minutes, until a fork goes in easily.
- Remove and put on a plate to cool. Then peel and slice thinly.
- Mix the eggs well with salt and pepper.
- Add the cream and homogenize.
- For extra flavor, add a teaspoon, or less if you're not a great fan, of oregano. It will make a difference.
- Wash the tomatoes well and cut into thin slices. Drain the whey from the mozzarella and slice.
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
- Butter 8 small ramekins (preferably) or a large tart tin.
- Roll out the dough into a rectangular sheet, half an inch thick.
- Cut 8 roughly equal circles and place them in the 8 prepared shapes.
- On each, put slices of potato, sprinkle with a little salt and pepper, then pour over the egg and sour cream mixture.
- On top, place slices of tomato and mozzarella.
- Place in the oven and bake for 30-35 minutes, until the mozzarella is nicely browned.
- Leave in the tray for 5-10 minutes, then remove and place on a cooling tray. They can be served hot or cold.
- Serve with a few slices of mozzarella and a sprinkle of oregano. They will be a delight, guaranteed!
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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