Bacon and Cheddar Tomato Tarts
These flaky bacon and Cheddar tomato tarts work as an appetizer or as a side dish alongside grilled chicken or pork. Add a Caesar or small green salad to complete your menu.
Ingredients
Method
- Preheat the oven to 450 degrees F (235 degrees C).
- Divide pie dough into 6 equal portions, and roll out each portion into a 5-inch circle.
- Line each cup of a 6-cup standard muffin pan with a pie crust circle, and lightly prick the bottoms and sides with a fork. Use a fork dipped in flour to flute the edges, if desired.
- Combine beaten egg with water and stir well. Brush crusts with a little egg wash, reserving the unused portion. Place muffin tin on a cookie sheet
- Bake in the center of the preheated oven until the crust is a little puffy and light golden brown, 10 to 12 minutes. Remove from the oven and allow to cool slightly. Lower the oven temperature to 375 degrees F (190 degrees C).
- For filling, combine remaining egg mixture, diced tomatoes, basil, garlic powder, and red pepper flakes. Season with salt and pepper.
- To assemble tarts, place 1 tablespoon shredded cheese in the bottom of each tart shell. Evenly divide tomato mixture among the tarts, and top each tart with crumbled bacon.
- Return tarts to the oven and bake until the filling is set and the crusts are brown, about 20 minutes. Remove from the oven, and allow to cool on a rack about 5 minutes. Free the edges of the tarts by slipping a fork or a small offset spatula between the tart and the muffin tin, until they move freely. Gently remove the tarts from the muffin tin to a serving plate.
- Garnish with green onion slices and serve warm, or at room temperature.
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