Savory tomato tartlets

Name: Savory tomato tartlets
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Ingredients: Type 00 flour 1.7 cups; Butter 7 tbsp; Water iced 1.8 oz; Fine salt 1 pinch; Oregano to taste; Whole milk 0.8 cup; Fresh liquid cream 7 tbsp; Parmigiano Reggiano PDO cheese 2.1 oz; Egg yolks 4; Cornstarch 3 tbsp; Nutmeg 1 pinch; Fine salt 1 pinch; Black pepper 1 pinch; Cherry tomatoes 1 cup; Sugar 2 ½ tsp; Oregano to taste; Extra virgin olive oil to taste; Fine salt 1 pinch; Black pepper 1 pinch; Basil to taste

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)

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PRESENTATION

Savory tomato tartlets built around an oregano-scented shortcrust pastry shell, roasted tomatoes, and a velvety Parmigiano pastry cream — that last element is what makes these crostatine genuinely different. Rather than melted cheese or a simple ricotta spread, the filling is a savory adaptation of crema pasticcera, whisked with Parmigiano until it sets into something rich and smooth enough to hold its shape inside each small shell.

The three components stay distinct: the shortcrust is crisp and fragrant, the tomatoes are concentrated and juicy, and the pastry cream binds everything without softening what surrounds it. That balance makes them as easy to pass as finger food at a buffet as to plate individually at a dinner table — and they hold their structure either way.

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

Preparation

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!