These Mediterranean tartlets are a delightful bite, combining the bright acidity of fresh cherry tomatoes, the creamy richness of mozzarella di bufala, and the savory crunch of crispy bacon. Finished with a drizzle of balsamic vinegar and fresh basil, they're guaranteed to impress your guests.
⏱️45 min
📊Medium
👥8 servings
🍽️Snack
festivequick
Ingredients
400 gshortcrust pastry
300 gcherry tomatoes
250 gmozzarella di bufala
150 gbacon
1 bottefresh basil
2 cuillères à soupebalsamic vinegar
2 cuillères à soupeolive oil
1 à goûtsalt and pepper
Instructions
1PREHEAT THE OVEN TO 210°C: Set your oven to 210°C with static heat and allow it to preheat completely for 10 minutes. Consistent and sufficient heat is essential for achieving tartlets with a crispy, well-browned base. Prepare individual tartlet molds by lightly brushing them with butter.
2COOK THE BACON: Cut the bacon into strips about 1 cm wide. Place them in a pan without added fat over medium heat and cook for 5-6 minutes, stirring occasionally, until crispy and golden. The bacon should be truly crispy to contrast with the tenderness of the other ingredients. Drain on paper towels and set aside.
3PREPARE THE TARTLET SHELLS: Unroll your shortcrust pastry and cut out 8 discs using a 8 cm diameter cutter. Gently press each disc into the molds, pressing firmly against the bottom and sides. Prick the bottom several times with a fork to prevent puffing. Blind bake at 210°C for 8-10 minutes until lightly golden but not fully cooked.
4PREPARE THE TOMATOES: Wash the cherry tomatoes and cut them in half. Place them in a bowl and season with salt and pepper. Pour 1 tablespoon of olive oil and gently mix. Let rest for 5 minutes so the tomatoes release their juices slightly and absorb the seasonings.
5ASSEMBLE THE TARTLETS: Remove the pre-baked tartlets from the oven. Distribute the marinated tomatoes in the bottom of each tartlet with the cut side facing up. Tear the mozzarella di bufala into small pieces and generously distribute them over the tomatoes. Sprinkle each tartlet with the crispy bacon strips prepared earlier.
6FINAL BAKING AND FINISHING: Bake the assembled tartlets at 210°C for 8-10 minutes, just until the mozzarella begins to melt slightly. The tartlets should remain crispy and the mozzarella should retain its creamy nature. Remove from the oven and finish with a drizzle of balsamic vinegar, then garnish with fresh basil leaves. Serve immediately while warm and crispy.