(Flaky crust, creamy center, sweet-savory perfection)
These little tartlets are rustic by design: uneven crusts, blistered roasted tomatoes, and a cloud of whipped goat cheese with just enough tang. They melt in your mouth, burst with flavor, and demand zero garnish — because they shine on their own.
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📝 Ingredients (makes 8–10 mini tartlets):
For the crust: • 1¼ cups all-purpose flour • 100g cold butter, cubed • Pinch of salt • 3–4 tbsp ice water
For the filling: • 150g soft goat cheese • 2 tbsp cream cheese or Greek yogurt • Salt & pepper to taste
For the topping: • Cherry tomatoes or grape tomatoes (whole or halved) • Olive oil • 1 clove garlic, crushed • Optional: splash of balsamic vinegar
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🔥 Instructions: 1. Make the crust: Blend flour, salt, and butter until crumbly. Add ice water until dough comes together. Chill 30 min, then press into small tartlet molds or muffin tins. Bake blind at 375°F (190°C) for 12–15 min. 2. Whip the filling: In a bowl, combine goat cheese, cream cheese/yogurt, salt and pepper. Whip until fluffy. 3. Roast the tomatoes: Toss tomatoes with olive oil, garlic, and a pinch of salt. Roast at 400°F (200°C) for 15–20 min until blistered and sweet. 4. Assemble: Spoon whipped goat cheese into cooled tart shells. Top each with a few roasted tomatoes. Serve warm or room temp.
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