The Pioneer Woman Tasty Kitchen
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Bacon Tomato Basil Tarts

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Level: Easy

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Description

Bacon Tomato Basil Tarts are the perfect use for summer tomatoes!

Ingredients

  • 1-⅓ cup All-purpose Flour
  • ¼ cups Parmesan Cheese (I Used The Dried Kind In The Green Can)
  • 1 Tablespoon Dried Basil
  • ½ cups Butter, Cold, Cut Into 1/2 Inch Slices
  • ¼ cups To 1/3 Cups Cold Water
  • 1 cup Mayonnaise
  • 1 cup Provolone Cheese, Grated
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • ½ cups Tomatoes, Chopped
  • 2 slices Bacon, Cooked And Crumbled
  • 12 whole Whole Basil Leaves

Preparation

For the crust:
Add flour, parmesan, dried basil and butter to a food processor bowl and pulse for about 30 seconds or until butter is crumbly. With the processor running, slowly pour in water until dough comes together and forms a ball. Remove onto a floured surface and roll out to about 1/4 inch thickness.

Use a cookie cutter or glass with a rim slightly bigger than your muffin tin cups and cut into 12 circles. (You may have a little dough leftover; you can cut them into triangles and make crackers!) Gently press into a muffin tin and prick with a fork. Bake at 400 degrees for about 8 minutes. Remove from the oven and allow to cool 5 minutes. Reduce oven temperature to 375 degrees.

For the filling:
While the crust is baking, in a medium size bowl, combine mayonnaise, provolone, salt and pepper. Set aside.

For the tart assembly:
When tart shells have cooled about five minutes, spoon about 1 tablespoon of chopped tomato into each shell. Follow with about 1 tablespoon of mayo and cheese mixture in each and top each tart with a little crumbled bacon and a basil leaf. Bake at 375 degrees for 12 to 15 minutes or until the tarts just start to brown around the edges. Remove from the oven. Loosen edges of each tart with a knife and carefully remove to a wire rack to cool. Serve warm or at room temperature.

Enjoy!

Miss

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