Parmigiano Tomato Tarts with Georgia 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.
Tags
appetizerCrust
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 5 tablespoons cold butter, finely chopped
- 1/2 cup Georgia pecan halves, finely chopped
- 1 tablespoon water
Preheat oven to 375 degrees 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.
Pour mixture on top of pre-baked crust and bake 20 – 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.
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
Beat eggs and milk. Add cheese, herbs, salt and pepper to taste. Fold in tomatoes.
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