Savory tomato tartlets
- Difficulty: Average
- Prep time: 40 min
- Cook time: 60 min
- Makes: 6 pieces
- Cost: Low
- Note + the chilling time in the fridge for the shortcrust pastry (at least 1 hour) and for the filling (at least 1 hour)
Listen to the recipe
PRESENTATION
If you're looking to whip up something really special, these savory tomato tarts are a top pick. Seriously good stuff. Originating from Northern Italy, they show off how Italians turn simple ingredients into something elegant. And here's the thing: the crust? It's not your average pastry—it's an oregano-infused pasta brisée shell, giving each bite a fragrant and crisp finish. Plus, those intense roasted tomatoes? They’re bold and really really pack a punch.
A savory custard, enriched with Parmigiano cheese, adds a velvety texture that's just hard to resist. To be honest, Parmigiano is a star ingredient in this region—no question—and cheese plays a big role in their cuisine. These crostatine salate al pomodoro aren't just appetizers, they're bite-sized delights perfect for any gathering, whether it's a casual family meal or a more elegant affair. Pretty much the best of both worlds.
And for those sunny summer days, whenever you're looking to impress, this tomato tart recipe is a real showstopper. Each mini tartlet looks golden and beautiful when it comes out. You can easily switch up the fillings with Caprese ingredients or caramelized onions with stracciatella for a classic Italian twist. Thing is, the tart stays moist, and the tomatoes get so tender and almost sweet as they roast.
In Northern Italy, it's common to see these tarts in various forms, depending on what's fresh and in season. They make a quick tomato tart for laid-back get-togethers but fit seamlessly into any fancy antipasto spread too. This easy tomato tart feels special and is bound to start conversations the moment it's on the table. You can taste the Italian pride and creativity in every bite, which is exactly what sets these tartlets apart. So, whether you're hosting a gathering or just want to indulge in something special, these tarts capture the heart of Italian cuisine with flair and flavor. And the sauce? It's all about that bold punch.
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INGREDIENTS
- for 6 tartlets (with a base diameter of 10 cm / 4 in)
- Type 00 flour 1.7 cups (200 g)
- Butter 7 tbsp (100 g)
- Water 1.8 oz (50 g) - iced
- Fine salt 1 pinch
- Oregano to taste
- For the savory custard
- Whole milk 0.8 cup (200 g)
- Fresh liquid cream 7 tbsp (100 g)
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g)
- Egg yolks 4
- Cornstarch 3 tbsp (25 g)
- Nutmeg 1 pinch
- Fine salt 1 pinch
- Black pepper 1 pinch
- For the roasted cherry tomatoes
- Cherry tomatoes 1 cup (150 g)
- Sugar 2 ½ tsp (10 g)
- Oregano to taste
- Extra virgin olive oil to taste
- Fine salt 1 pinch
- Black pepper 1 pinch
- For garnish
- Basil to taste
How to prepare Savory tomato tartlets
To prepare the savory tomato tartlets, start with the pâte brisée: in the food processor add the flour and cold butter in pieces 1, then add the salt 2 and the oregano 3.
Turn on the blades and, when you have a crumbly mixture, add the cold water 4. Transfer the mixture to the work surface and work quickly by hand 5. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for about an hour 6.
After chilling, roll the dough out on a lightly floured surface 7 to a thickness of about 1/8 inch (3–4 mm) 8. Gently roll the sheet around the rolling pin 9.
Unroll the pastry over the first 4 tartlet pans with a base diameter of 10 cm (4 in) and 12 cm (4 3/4 in) at the top 10. Roll the rolling pin over the top edge of the molds to remove excess dough 11, then rework the scraps, roll out the dough again in the same way and line 2 more molds of the same size. Prick the base with a fork 12.
Bake in a conventional (static) oven at 392°F for about 25 minutes 13. When baked, let the bases cool slightly in the molds before unmolding and allowing them to cool completely 14. Meanwhile, prepare the savory custard: pour the milk and cream into a saucepan 15 and heat until just below boiling.
Season with salt, nutmeg 16 and a pinch of pepper 17. In a separate bowl, beat the yolks with the grated cheese 18.
Then add the cornstarch (if the mixture is too dry add a very small amount of hot milk) 19. Pour the hot milk and cream mixture into the bowl with the yolks 20 and mix well, then return everything to the saucepan 21.
Cook over medium-low heat, stirring constantly, until the custard has thickened 22. Transfer the custard to a bowl, cover with plastic wrap directly on the surface and chill in the refrigerator for at least one hour 23. Meanwhile prepare the roasted cherry tomatoes: halve them and arrange them cut-side up on a baking sheet lined with parchment paper 34.
Sprinkle with brown sugar 25, salt, oregano 26 and roast in a conventional (static) oven at 482°F for about 30 minutes, taking care not to burn them 27.
After the custard has set, take it out of the refrigerator and whisk to soften it, then transfer it to a piping bag fitted with a tip. Fill the tartlet bases with the savory custard 28, then arrange the cooked and cooled cherry tomatoes on top 29. Finally, garnish with basil leaves. Your savory tomato tartlets are ready to be served 30!