Tomato tartlets with basil oil
2 servings
30 minutes
Tomato tartlets with basil oil are the embodiment of Mediterranean elegance in miniature form. Their origin traces back to European culinary tradition, where delicate crispy pastry combines with juicy tomatoes, tender mozzarella, and fragrant basil. Baked to a golden crust, the tartlets achieve a delightful balance of textures—from crispy pastry to gooey melted mozzarella. Basil oil adds freshness and refined zest to the dish. These tartlets are perfect for festive aperitifs or as a light yet exquisite treat for dinner. Their harmony of flavors makes them a favorite choice among gourmets who appreciate simplicity and sophistication in one bite.
1
Preheat the oven to 220 degrees. Cut out two 10-centimeter tartlets from the dough and place them on parchment. Brush the dough with egg yolk and poke it with a fork in several places.
- Egg yolk: 1 piece
- Yeast puff pastry: 175 g
2
Sprinkle with pieces of mozzarella, basil leaves, and halved cherry tomatoes on top. Add spices to taste and drizzle basil leaves with olive oil to prevent them from drying out in the oven. Place in the oven for 8-9 minutes until the dough is covered with a golden crust and becomes crispy.
- Mozzarella cheese: 6 pieces
- Basil leaves: 30 pieces
- Cherry tomatoes: 8 pieces
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
To prepare basil oil, place chopped garlic, basil leaves, lemon juice, and olive oil in a blender and blend. Add spices to taste.
- Garlic: 1 clove
- Basil leaves: 30 pieces
- Lemon: 1 piece
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Before serving, place the prepared tartlets on hot serving plates and drizzle with basil oil.
- Olive oil: 4 tablespoons