Mini Dijon Mustard-Tomato Tarts recipe
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Ingredients
- ⅓ cup plain fat-free Greek yogurt 2 tablespoons milk 2 tablespoons canola oil 1 ⅓ cups all-purpose flour 1 teaspoon baking powder 1 pinch salt 2 tablespoons Dijon mustard 1 cup grated Gruyere cheese 3 medium tomatoes, cut into 1/2-inch slices ¼ cup extra virgin olive oil 2 cloves roasted garlic, mashed salt and ground black pepper to taste 3 tablespoons finely chopped fresh basil 3 tablespoons finely chopped flat-leaf parsley
Nutrition Info
- 172.8 caloriescarbohydrate: 13.1 gcholesterol: 12.3 mgfat: 10.8 gfiber: 0.8 gprotein: 5.7 gsaturatedFat: 3 gservingSize: -sodium: 171.7 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Mini Dijon Mustard-Tomato Tarts
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Generously oil a muffin pan.
Whisk Greek yogurt, milk, and oil together in a bowl until well combined. Add flour, baking powder, and salt, stir until everything holds together.
Transfer mixture onto a lightly floured countertop and knead dough until smooth. Divide dough into 12 equal portions with floured hands. Shape each piece to fit in the bottom of a muffin cup, place into the muffin cups and gently push down with your fingertips to form 1/2-inch high sides.
Brush the bottom of each crust with mustard and sprinkle with Gruyere cheese. Place a tomato slice on top.
Bake in the preheated oven until tarts have puffed up and are golden brown, about 25 minutes.
While the tarts are baking, whisk together olive oil, mashed garlic, salt, and pepper in a bowl until smooth. Add basil and parsley and stir until well combined.
Remove tarts from the oven and immediately spread the herb topping evenly on top of each tart. Let cool slightly in the muffins pan, about 5 minutes, then loosen the sides of the tarts and carefully transfer them to a wire rack. Serve lukewarm or completely cooled.