Poppy Seed Tartlets with Cherry Tomatoes

Source of the recipe: Banbery's, Sarah “Tarts”, adapted

For the crust:
225 g all purpose flour
pinch of salt
100 g cold butter, cut into pieces
2 teaspoons poppy seeds
2-3 tbsp iced water

For the filling:
24 cherry tomatoes
1 tbsp olive oil
25 g butter
25 g all purpose flour
270 ml milk
salt
pepper
50 g cheddar cheese, grated
100 g ricotta or cream cheese
fresh basil leaves

  1. Grease 12 muffin cups.
  2. Sift the flour and salt into a large bowl.
  3. Add the butter and rub together with your fingertips until crumbly.
  4. Add poppy seeds, iced water and form a dough ball.
  5. Roll out the pastry on lightly floured surface and cut out twelve circles ( 5 inches each).
  6. Transfer to muffin pan, pressing down gently.
  7. Cover with parchment paper and fill with a layer of dried beans.
  8. Refrigerate for at least 30 minutes before baking.
  9. Preheat the oven to 390 F (200 C).
  10. Remove the tartlets from the fridge and bake for 10 minutes.
  11. Take out of the oven, remove the beans and parchment paper and set aside.
  12. Place the tomatoes on a cookie sheet, drizzle with olive oil and bake for about 5 minutes.
  13. Melt the butter in a small saucepan, add the flour and stir until combined.
  14. Add milk, little by little, stirring thoroughly to avoid lumps.
  15. Bring to a simmer and cook for a few minutes until the sauce thickens.
  16. Season with salt and pepper.
  17. Add the cheddar cheese and stir to combine.
  18. Stir in ricotta cheese.
  19. Place two cherry tomatoes into each tartlet. Top with 1-2 tbsp béchamel sauce. Bake for 15 minutes.
  20. Garnish with fresh basil leaves and serve.
Orginal entry: http://forthebodyandsoul.blogspot.com/2008/04/poppy-seed-tartlets-with-cherry.html

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