Tomato Quiche Tartlets

Indulge in the charming elegance of Tomato Quiche Tartlets, a recipe that pairs buttery homemade pastry with a savory, creamy filling. These individual tartlets are layered with roasted cherry tomatoes, Gruyère cheese, fresh basil, and a luscious egg-and-cream mixture, creating the perfect balance of richness and freshness. The recipe guides you through making flaky pastry shells from scratch, blind-baking them for a crisp crust, and roasting the tomatoes for a sweet, smoky depth. Ideal for brunch, appetizers, or light lunches, these tartlets bake to golden perfection and are best served warm or at room temperature. Impress your guests with these bite-sized delights, designed to showcase vibrant flavors and artisanal craftsmanship. Keywords: tomato quiche tartlets, homemade pastry, Gruyère cheese recipe, roasted cherry tomatoes, brunch tartlets, savory tartlets.

Nutriscore Rating: 52/100

Prep Time:35 mins

Cook Time:30 mins

Total Time:65 mins

Servings: 6

Ingredients

• 250 grams All-purpose flour
• 125 grams Unsalted butter (cold, diced)
• 4 tablespoons Cold water
• 200 grams Cherry tomatoes
• 3 large Eggs
• 200 milliliters Heavy cream
• 100 grams Gruyère cheese (grated)
• 10 grams Fresh basil leaves (chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

To make the pastry, combine the all-purpose flour and cold, diced butter in a large bowl. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.

Step 3

Add cold water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Avoid overworking the dough.

Step 4

Shape the dough into a disc, wrap it in cling film, and refrigerate for 20 minutes.

Step 5

While the dough chills, prepare the filling. In a bowl, whisk together the eggs, heavy cream, grated Gruyère, chopped basil leaves, salt, and black pepper. Set aside.

Step 6

Place cherry tomatoes on a baking sheet, drizzle them with olive oil, and roast in the preheated oven for 10 minutes until slightly blistered. Remove and let them cool.

Step 7

Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness.

Step 8

Cut the dough into 6 circles large enough to line individual tartlet tins (about 10cm diameter each). Press the dough gently into the tins and trim the edges.

Step 9

Using a fork, prick the bottom of each tartlet shell. Line with parchment paper and add baking beans or pie weights.

Step 10

Blind bake the tartlet shells in the oven for 10 minutes. Remove the parchment paper and weights, then bake for another 5 minutes to dry out the bottoms.

Step 11

Divide the roasted cherry tomatoes evenly among the tartlet shells.

Step 12

Pour the egg and cream mixture over the tomatoes, filling each tartlet nearly to the top.

Step 13

Bake the tartlets in the oven for 20 minutes or until the filling is set and the tops are golden.

Step 14

Allow the tartlets to cool slightly before removing them from the tins. Serve warm or at room temperature, garnished with additional basil if desired.

Nutrition Facts

Serving size	1115.3 grams (1115.3g)

Amount per serving	% Daily Value*
Calories	3271

Total Fat 230.50g	296%
Saturated Fat 129.10g	646%
Polyunsaturated Fat 1.30g
Cholesterol 1135mg	378%
Sodium 3334mg	145%
Total Carbohydrate 201.10g	73%
Dietary Fiber 9.70g	35%
Total Sugars 6.40g
Protein 74.40g	149%

Vitamin D 223IU	1117%
Calcium 1028mg	79%
Iron 16mg	89%
Potassium 1086mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 9.4%

Carbs: 25.3%