Chef Emily Ellyn’s Tomato Parmesan Tartlets make a delicious appetizer for your next dinner party, or go-to recipe to satisfy brunch cravings. They’re a little treat made from sweet tomatoes, spiced with fresh herbs, and baked in a pie crust!
Prep Time: 15 minutes
Cook Time: 26 minutes
Yield: 8; mini round pie dish
Preheat oven to 400°F. Lightly spray non-stick mini round pie dishes with cooking oil and set to the side.
In a large sauté pan heat olive oil and chopped garlic over high heat until olive oil starts to sizzle and garlic starts to turn a golden brown, about 2 minutes. Then add halved cherry tomatoes, black pepper, and salt and cook stirring until the tomatoes blister and skin and pulp melts down, about 4 minutes. Remove pan from heat and stir in chopped fresh herbs.
Unroll pie crust. Roll pie dough out a few passes with a rolling pin until dough is even. Using the outer edge of the mini round as a guide cut a ring around the pie dishes. Press the pie dough cut-outs in the bottom and up the sides of the mini round pie dishes. Sprinkle each dough-lined dish with 1 tablespoon grated Frigo® Aged Parmesan.
Place bottom halves of the Campari tomatoes in the pie shells and sprinkle the tomatoes with brown sugar.
In a medium bowl whisk together eggs, heavy cream, and remaining grated Frigo® Aged Parmesan. Fold in tomato herb mixture from the sauté pan and mix until thoroughly incorporated.
Spoon egg mixture evenly between pie shells and then cap with the top halves of the Campari tomatoes.
Place pie shells on a sheet tray and bake on middle rack for about 20 minutes or until filling is set and does not jiggle to touch.
Serve topped with freshly grated Frigo® Aged Parmesan Cheese.