Parmigiano-Tomato Tarts with
Pecan Crust
 This
recipe can easily be doubled to fill a second pan, and made ahead
of schedule. For best results, tarts should be warm or room
temperature when served.Prep
Time: 20 minutes Cooking Time: 25 minutes
Makes 8 individual tarts
Ingredients:
Crust:
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
5 tablespoons cold butter, finely chopped
1/2 cup pecan halves, finely chopped
1 tablespoon water
Filling:
2 large eggs
1 1/2 cups milk
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons chopped fresh herbs (basil, thyme, parsley, etc..)
1/4 teaspoon salt
Ground black pepper
16 grape or cherry tomatoes
Preparation:
- Heat oven to 375°F. To make
crust, combine flour, sugar, and salt.
- Add butter and work in with
fingers, pinching and blending until well mixed.
- Stir in pecans and sprinkle with
water. Press firmly mixture into bottom of buttered 9-inch
square baking pan.
- Bake 15 minutes.
- Meanwhile, prepare Filling: Beat
eggs and milk.
- Add cheese, herbs, salt and
pepper to taste.
- Fold in tomatoes.
- Pour mixture on top of pre-baked
crust and bake 20 to 25 minutes or until set. Cool completely.
- Using oiled 2 1/2 –inch round
cutter, cut into 8 rounds. Transfer to individual plates and
serve.
Nutrition information per tart:
calories: 250 ; protein: 8 g ; carbs: 18 g ; saturated fat: 7 g ;
monounsaturated fat: 6 g ; polyunsaturated fat: 2g ; cholesterol:
84 mg ; fiber: 1 g ; sodium: 292.
Source: Georgia Pecan Commission
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