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Tartlets with tomatoes and cheese

Tartlets with Tomatoes and Cheese

A pretty, colorful appetizer for the holidays and beyond. These tomato-and-cheese tartlets are a quick, easy cold appetizer for any party table. You can make the filling ahead and keep it in an airtight container, then fill the tartlet shells right before serving—very convenient.

Maria

Recipe author

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Composition / ingredients

Servings:

Ready-made tartlet shells

Hard cheese

150

Cherry tomatoes

100

Eggs

Garlic

Mayonnaise

Ground black pepper

Salt

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 11 g

Fats 47 % 26 g

Carbohydrates 33 % 18 g

357 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

If your tartlet shells are large, you'll need 10–12. I got exactly 12. If they're small, this much filling will be enough for 22–26. You can use store-bought shells or make your own.
Step 2:

For the filling you'll need: eggs, cheese, cherry tomatoes, garlic, mayonnaise, ground black pepper, and salt.
Step 3:

Hard-boil the eggs, cool, and peel them, then grate on the medium holes of a grater.
Step 4:

Grate the cheese on the medium holes as well.
Step 5:

Press the garlic through a garlic press.
Step 6:

Wash and dry the cherry tomatoes, then cut them in half.
Step 7:

In a bowl, combine the grated cheese, eggs, and garlic. Season with salt and pepper and stir in the mayonnaise. Mix well until smooth. If it seems a little dry, add a bit more mayonnaise.
Step 8:

Fill the tartlet shells with the egg-and-cheese mixture.
Step 9:

Top each one with a cherry tomato half and garnish with parsley.
Step 10:

Serve the tartlets. Enjoy!

To melt the cheese, pop the tartlets in the microwave for 20 seconds or into a 400°F (200°C) oven for 2–3 minutes. You can adjust the filling ratio—try 100 g of cheese to 3 eggs for a softer, more tender result. Regular hard cheese can be swapped for a spreadable processed cheese if you prefer. If your shells are small, cut the tomatoes into quarters or thin slivers instead of halves. You can also skip topping with tomatoes and instead chop them finely (discarding the watery centers) and mix them into the filling. A little finely chopped fresh cucumber works too, as does chopped dill or other herbs. This appetizer makes a striking, colorful addition to the table and is sure to catch your guests' attention.