Little provencal tarts with olive oil pastry
Discover the rich flavors of Provence with our Little Provencal Tarts featuring a delicate olive oil pastry. These delightful tarts are filled with a savory mix of red onion, garlic, ripe tomatoes, and fresh basil, all perfectly balanced with a touch of sugar and vinegar. Topped with a sprinkle of grated parmesan cheese, these tarts make an elegant appetizer or a satisfying snack. Enjoy the taste of the Mediterranean in every bite!
- 19 Apr 2025
- Cook time 70 min
- Prep time 70 min
- 6 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 4.86g | 3% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.01g | 5% |
| Sugar 4.46g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.49g | 8% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 10mg | 2% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.76mg | 5% |
| Vitamin B6 0.13mg | 7% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.10mg | 12% |
| Iron, Fe 0.54mg | 5% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 99mg | 8% |
| Potassium, K 280mg | 8% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |