Shortbread tarts with tomato filling
Fruity, creamy, juicy, spicy at the same time taste delicious shortbread tarts with tomato filling. They are vegetarian and delicious both hot and cold. You can serve the shortbread tarts filled with tomatoes as a snack, appetizer, finger food or main meal. They are easy and quick to make with ordinary ingredients according to this recipe.
Servings 25 pieces
Equipment
- muffin baking cups
Ingredients
for the dough
- 100 g butter room-warm
- 2 eggs
- approx. 300 g flour
- 7 g baking powder
- 1 tsp sugar
- 1 tsp salt
- flour for the work surface
- vegetable oil for greasing the baking cups
for the filling
- 600 g tomatoes
- 200 g grated cheese
- 150 ml mayonnaise
- 2 spring onions
- salt
- pepper
Instructions
Preparation of the dough
- Whisk eggs with salt and sugar in a mixing bowl.
- Add softened butter cut into pieces and mix until roughly homogeneous.
- Mix flour with baking powder, add it in portions to the butter-egg mixture and knead just briefly to form a soft dough. Refrigerate the dough for 1 hour, wrapped in an airtight container.
- Grease the muffin cups with vegetable oil.
- Dust the work surface with flour. Roll out the dough to a thickness of about 2 - 3 mm, cut out circles from the dough and press them into the muffin baking cups.
- Prick the dough in the muffin baking cups several times with a fork and bake the shortbread tarts in a preheated oven at 180 °C for about 8 minutes. Let them cool down a bit afterwards.
Preparation of the filling
- Chop the spring onions and put them in a bowl.
- Cut tomatoes into small cubes, add them to the spring onions and mix. Season the tomato filling with salt and pepper.
Preparation of the shortbread tarts
- Divide the tomato filling among the shortbread tarts, put a blob of mayonnaise on the filling of each tart and sprinkle the filling with grated cheese.
- Bake the tomato-filled shortbread tarts in a preheated oven at 180 °C for about 12 minutes.
Notes
- The amount of flour indicated may vary. Add the flour mixed with baking powder to the rest of the ingredients in batches until the dough has the right consistency. It should be soft, not sticky, and definitely not too firm or dry.
- Knead the dough only briefly to a roughly homogeneous consistency and in no case too long, so that it tastes crumbly at the end.
- You can refine the tomato filling with any herbs and spices.
- Note the detailed tips and tricks for making the shortbread tarts with tomato filling at the top of the post.