Grape Tomato Tarts
When you're looking for something fun and easy to do with your fresh tomatoes, these grape tomato tarts are perfect! They're beautiful and delicious too.
PrintServings: 8 tarts
Ingredients
For the crusts
- 2 Cups All Purpose flour plus 1-2 tbs for dusting
- 1/2 Cup Cornmeal
- 1 teaspoon Sugar
- 1 Tablespoon Salt
- 1 stick Butter cold, unsalted and cut into small pieces
- 1/2 Cup Ice Water
For the Filling
- 2 Cups Grape Tomatoes
- 4-6 ounces Fresh Mozzarella
- 1 Cup Shredded Mozzarella reduced fat part skim
- 1-2 Tablespoons Mediterranean Sea Salt
Instructions
To make crusts
- Pulse flour, cornmeal, sugar, and salt in a food processor (about 3 times to combine). Then add the butter pieces, pulse about 8 times until the butter is incorporated, then slowly drizzle in the ice water and then process until everything is combined and the dough comes together in the food processor (about a minute).
- Remove ingredients from the food processor and form a ball. Then out of that ball divide it into two other balls, then repeat that until you have 8 small balls. Flatten into discs.
- Lay out a piece of plastic wrap, lay 8 discs on it, cover it with another piece of plastic wrap and put in the freezer for half an hour.
- After half an hour lightly dust a board with flour, then roll out the discs and line tart forms (or free form them into crusts.)
To make the tarts
- Preheat oven to 350.
- When tart dough is done being formed, add in about half an ounce to an ounce of fresh mozzarella. Top it with a pinch or two of shredded mozzarella, then lay 8-10 grape tomatoes on top. Sprinkle with Mediterranean sea salt. Repeat with all tarts.
- Place tarts on a baking sheet and bake for 30-40 minutes or until the tops of the tomatoes are browned.
- Remove from oven and allow to cool for 10 minutes before enjoying!