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Mini tarts make for a great snack or even to serve as an appetizer. This goat cheese and tomato mini tarts recipe is not only super tasty, it’s healthy!
Goat Cheese and Tomato Mini Tarts Recipe
This recipe will make six mini tarts. Not the super mini ones but the ones that are about 4 inches or so like these. However, if you are making these as an appetizer, you can easily double or triple the recipe. You could also use the same mix and just put into smaller tart pans like these.
If tomatoes are not your thing, this can be changed to your liking. You could easily use mushrooms or peppers in place of the tomatoes. Or you could also use fewer tomatoes and add those in addition to them for a little more added flavor.
While goat cheese (chevre) is the cheese of choice for this recipe, this too can be changed if you do not have or do not care for it. Think about replacing it with something likelabneh, cream cheese or mascarpone.
There really are tons of different ways you can change this mini tarts recipe to fit your needs. However, we think it is pretty amazing just the way it is!
Before we get to the recipe, here are a few step by step photos for you to reference along the way.
Roll out crust on floured surface.
Put crust into pans and trim off edges.
Add oil and chopped onions to the pan and cook until slightly softened.
Add the halved tomatoes to the pan and cook until the tomatoes start to blister. You can add your sugar at this point to the pan too.
Next, add a little of the cheese to each of the pre-cooked pie crusts.
Take the cooked mixture of tomatoes and onions and divide it between themini tarts.
After you have mixed up the egg mixture divide that between the tarts. Be sure not to overfill them.
If you like this recipe, here are some others to try.
- Low Carb Fried Green Tomatoes With Spicy Dipping Sauce
- Recipe For Candied Jalapenos (aka Cowboy Candy) (Canning Recipe)
- Caprese Salad Skewers
Goat Cheese and Tomato Mini Tarts Recipe
Mini tarts make for a great snack or even to serve as an appetizer. This goat cheese and tomato mini tarts recipe is not only super tasty, it's healthy!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Mini Tarts
Ingredients
- Ready Made Pie Crustor Homemade if you have it
- 15-20Cherry Tomatoesdepending on size
- 1TbspOlive Oil
- 4ozGarlic & Herb Chevre Goat Cheese
- 1/2Yellow Onion chopped
- 1/2tsp Sugar
- 1tsp Fresh Sagechopped
- 4Large Eggs
- Salt to taste
- Flourfor dusting crust to roll out
- Black Pepper to taste
Instructions
Preheat the oven to 425 degrees then grease the inside of 6 mini tart pans.
Roll the pie crust onto a floured surface, and roll it into a thin layer.
Divide the pie crust into four pieces, and line the mini tart pans with the crust. Then roll out the leftover crust, to use it to line the remaining two pans. Poke holes in the bottom of the crust in each tart pan with a fork to help eliminate any bubbling during the pre-cook stage.
Place the crust-lined mini tart pans into the preheated oven, and bake for 5 minutes. Remove the tart pans from the oven, and set aside until ready to fill.
Place 1 tablespoon of olive oil into a skillet over medium-high heat, and add the chopped onion. Cook until the onion has softened and begins to become translucent.
Slice cherry tomatoes in half, and place them in the skillet with the cooked onions. Stir and cook until the tomatoes begin to blister.
Add in ½ a teaspoon of sugar to the skillet with the onions and tomatoes, and continue to cook until the sugar begins to caramelize the vegetables.
Place some of the chopped goat cheese into the bottom of each mini tart pan.
Divide the onion and tomato mixture into the mini tart pans.
Whisk together eggs, sage and salt, and pepper to taste. Just a pinch of each should do.
Pour the egg mixture evenly into the 6 mini tart pans, do not overfill.
Reduce the heat in the oven to 325 degrees, and cook the mini tarts on a cookie sheet for 30 minutes.
