Tomato Basil Tartlets

These delicious bites are perfect for an appetizer or a brunch. I brought them to a neighbor who was off sugar...she was thrilled. They are bright and so flavorful. 

Ingredients:

3 eggs

4 Tbs whipping cream

4 Tbs crumbled feta cheese

salt and pepper

1 lb tomatoes, peeled and chopped

14 fresh basil leaves, cut into thin ribbons

-crust-

1 3/4 cups flour

1/2 tsp salt

3 Tbs shortening

1/2 cup cold butter

3 + Tbs ice water

Directions:

1) for the crust, in a medium sized bowl whisk the flour and salt. Using a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs. Sprinkle in the water, 1 Tbs at a time, tossing lightly with a fork until the dough will form a ball. Place dough in plastic wrap and press it into a disk and chill for at least 30 min.

2) Preheat the oven to 400.

3) On a lightly floured surface, roll out the dough thinly. With the fluted 2 1/2 inch cookie cutter, cut out 18 -20 round for a mini muffin pan or small tart pan. ( you can cut larger rounds for a normal muffin pan, you will just get fewer tarts) Place pans in fridge.

4) In a bowl, combine the eggs and cream and beat together, stir in the cheese and salt and pepper to taste. 

5) in a small saucepan, warm the tomatoes with the basil. Using a mesh strainer, drain the tomatoes, then stir them into the egg mixture.

6) Divide the tomato mixture evenly among the tartlet shells. Bake 10 minutes. Reduce the heat to 350 and bake until the filling has set and the pastry is golden brown, about 10 minutes longer. Let cool on a wire rack before serving. Enjoy!