Shelly's Recipe

TOMATO-PESTO APPETIZER TARTS

Category: Hot

Crust
2 1/4 cups flour
1/3 cup granulated sugar
1/2 tsp salt
2 sticks (1/2 lb) butter, cut into 16 pieces
3 egg yolks
1 tbsp milk
1 tbsp shredded Parmesan cheese
1/4 cup chopped sun-dried tomatoes

Preheat oven to 350. In food processor, combine flour, sugar and salt. Pulse several times to mix. Add butter and pulse until butter is broken up and incorporated with the flour to form a crumbly mixture. In small bowl, combine egg yolks, milk and vanilla. Add 1/4 cup chopped sun-dried tomatoes and 1 tbsp shredded Parmesan cheese into egg mixture. Add to flour mixture. Pulse until dough comes together. Turn out onto waxed paper and form a disk. Chill several hours or until firm.

Roll out dough 1/4 inch thick; cut with a 3-inch flower cookie cutter and press into mini muffin pan cavities. Bake 10 minutes.

Meanwhile, in small bowl, combine 4 oz cream cheese, 1/4 cup prepared pesto and 1/4 cup shredded Parmesan cheese. Spoon or pipe into tart shells. Bake an additional 8-10 minutes or until shells are lightly golden. Makes about 24 appetizers.