Little provencal tarts with olive oil pastry
Little Provencal Tarts with Olive Oil Pastry feature ripe tomatoes, basil, and caramelized onions in a light crust. Perfect as an appetizer or light meal, these tarts offer a taste of Mediterranean flavours.
Cook time 70 min
Prep time 70 min
Ingredients:
1/4 cup olive oil1 red onion
2 garlic cloves
1 lb tomatoes
1 tsp tomato puree
2 basil leaves
1 tsp sugar
1 tsp vinegar
3/4 cup all-purpose white wheat flour
1/2 cup grated parmesan cheese
Little Provencal Tarts with Olive Oil Pastry offer a delightful blend of Mediterranean flavors wrapped in a flaky and light pastry. These tarts merge the savory taste of ripe tomatoes, aromatic basil, and the sweetness of caramelized red onions, all harmonized with a rich olive oil pastry crust. They're perfect for an appetizer or a light meal, bringing a taste of Provence right to your table.
Instructions:
Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the all-purpose flour and a pinch of salt.
- Add the olive oil gradually and mix until the dough starts to come together. If the dough is too dry, you can add a small amount of cold water, a teaspoon at a time, until it forms a smooth, manageable dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the finely sliced red onion and cook until it becomes soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Incorporate the chopped tomatoes and cook until they break down and form a thick sauce, about 10-15 minutes.
- Stir in the tomato puree, basil leaves, sugar, and vinegar. Season with salt and pepper to taste. Let the mixture simmer for another 5 minutes until well combined and thickened.
- Remove from heat and set aside.
- On a lightly floured surface, roll out the pastry dough to about 1/8-inch thickness.
- Cut out circles of dough to fit your tartlet molds or a muffin tin, ensuring there's enough dough to cover the sides.
- Gently press the dough into the molds and trim any excess.
- Prick the base of each tart with a fork to prevent it from puffing up.
- Place the tartlet molds on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the pastry is lightly golden.
- Remove the pastry shells from the oven and let them cool slightly.
- Spoon the prepared tomato filling into each tart shell.
- Sprinkle the grated parmesan cheese evenly over the top of each tart.
- Return the tarts to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Let the tarts cool slightly before removing them from the molds.
- Serve warm or at room temperature.
By following this recipe, you'll be able to craft delicious Little Provencal Tarts with Olive Oil Pastry that are sure to impress both your family and guests. The combination of caramelized onions, fresh tomatoes, and the herbal note of basil, all encased in a flaky olive oil pastry, is both satisfying and bursting with flavor. Enjoy these tarts warm as a delightful appetizer or a light meal that's reminiscent of the Provence region.
Little provencal tarts with olive oil pastry FAQ:
The pastry shells should be baked for about 10-12 minutes until lightly golden. After filling, return the tarts to the oven and bake for an additional 10-15 minutes until the cheese is melted and slightly golden.
Leftover tarts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness before serving.
Yes, you can substitute parmesan cheese with pecorino or a dairy-free cheese alternative if you prefer. Adjust the quantity as desired for taste.
Use tartlet molds that hold about 2-3 ounces of filling each. If you don't have tartlet molds, a standard muffin tin works as well.
If the pastry dough is too dry, add cold water a teaspoon at a time until it comes together into a smooth, manageable dough.
Cooking Tips:
- Make sure to use ripe, quality tomatoes for the best flavor.
- Allow the pastry dough to chill for at least 30 minutes before rolling it out; this helps it to firm up and become easier to handle.
- Caramelize the onions slowly over low heat to draw out their natural sweetness.
- Use a sharp knife to finely chop the garlic and basil for a more even distribution of flavor.
- Pre-bake the tart shells slightly before adding the filling to prevent a soggy bottom.
- Sprinkle a little extra Parmesan cheese on top of the tarts before baking for an added crispy, cheesy layer.
Nutrition Facts
6 ServingsCalories 120kcal
Protein 4.86g
Carbohydrates 20g
Fiber 2.01g
Sugar 4.46g
Fat 12g
More recipes
Garlic shrimps with provencale mayonnaise
Succulent garlic shrimp served with herby Provençale mayonnaise.
05 May 2026Vegetable ratatouille
Classic vegetable ratatouille with zucchini, eggplant, and tomatoes.
05 May 2026