Appetizers are great when guest are coming over. It gives guests something to eat and me more time to take care of any last minute cooking, I need to do. I especially like appetizers, when they can be eaten in a single bite, leaving no crumbs and reducing the need for extra dishes and utensils. Normally, I make Gougres with different herbs or spices. But for my last dinner party, I wanted to make something different. Lucky for me, I have some mini muffin pans and with the picture of mini quiches in my mind, I decided to make tarts.
These came out fantastic. The strong, salty taste of bacon really went well with the creamy taste of mayonnaise. The crust was also very easy to work with, which is another plus.
Mini Bacon and Basil Tarts
Ingredients for Crust:
2/3 cup of all-purpose flour
2 tablespoons of Parmesan Cheese
1/2 tablespoon of dried basil
4 tablespoons of cool butter, cut into small slices
1/8 cup of cold water
Ingredients for Filling:
1/4 cup of tomato, chopped
1/2 cup of light mayonnaise
1/2 cup of provolone, diced small
salt and pepper to taste
1 slice of bacon, cooked and crumbled
basil leaves
Directions:
- Preheat oven to 375 F
- Combine all ingredients for crust, adding just enough water, to form a ball of dough
- Find a round glass or cookie/biscuit cutter that is slightly bigger than the rim of the mini muffin cups.
- Roll out dough to 1/4 inch thickness and cut out circles (re-rolling when necessary)
- Press circles into the muffin tin
- Combine mayonnaise, provolone, salt and pepper.
- Place a few pieces of chopped tomato into each crust
- Add a dollop of mayonnaise mixture over tomato
- Decorate with bacon and basil leaves
- Bake tarts for 13-15 minutes
Samina Cooks 
Bacon, cheese and mayonniase is the best combination ever, I guess after 10 seconds of serving this to your table theyre all gone.
LOL Count the number of tarts. There were 12 originally, when I took them out of the oven. Only 11 made it to the picture.
Yummy! These freeze extremely well. I catered our entire wedding (for 175 guests) and made tons of appetizers.
Yes, freeze them on a tray and once frozen I place them in a single layer in a plastic container and then a layer of wax paper then another layer or quiche. They’ll keep a while. Not sure how long because the longest I’ve frozen them was 3 months…
Do these keep well in the freezer so you can just warm them up when people stop bye?
Hi Liz! I have not tried to freeze these yet but I do not think that freezing these would be a problem. Just make them, baked them and let them cool completely. Then put them on a tray and place them in a freezer. Once they are frozen, place them in bags. That way you can have as few or as many as you want! Happy Cooking!
I love the new layout!
And who doesn’t love a recipe with bacon!? These look delicious and so easy to eat while at a party.
Thank you so much! I agree about the bacon. It makes everything that much better! I have two more different versions of this recipe, that I will be posting in the next few days. I think I am addicted to these!