Light and tasty, these are the perfect party food!
As a Foodbuzz featured publisher, I have the honor of writing a post for a very good cause. Foodbuzz is donating $50 to the Ovarian Cancer Research Fund for every Top 9 Tea Party Takeover entry received on its site today. Please go to the Kelly Confidential website to donate money toward ovarian cancer research!
The challenge for this takeover is to create the perfect tea party recipe. The scene in the below photo is the closest I get to having tea parties. Do you see the “tea” magnet? I didn’t even strategically place that. I saw it and knew I was meant to capture this photo.
I might serve plastic French fries, chicken and watermelon at a tea party, but perhaps not for guests over the age of 5.
My idea of the perfect tea party recipe involves a huge burst of flavor in a teeny tiny bite. Or two teeny tiny bites. I thought of some of the flavors I have fallen in love with recently and incorporated them into two delicious tartlet recipes. If a tea party is on your agenda, you will want to remove the plastic food from your table and make these! They are just what I was aiming for. Big flavor in a small package.
Both tartlets induced an “Oh dear LORD, this is good!” from my husband, my tea party companion.
Start out by defrosting 2 puff pastry sheets according to the package directions. Preheat your oven to 400 degrees F.
While you are waiting for your pastry to defrost and your oven to heat up, combine the following ingredients in a medium bowl:
2 cups cherry and/or grape tomatoes, halved
1/4 cup fresh basil, chopped
2 cloves garlic, finely minced
2 tablespoons fresh oregano, finely chopped
3 tablespoons olive oil
Salt & pepper
Slice the white parts from 2 medium leeks.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the sliced leeks to the skillet and cook, stirring occasionally, for about 7 minutes, or until they are soft. Give them a little sprinkling of salt and pepper.
In a medium bowl, combine:
1 cup Kalamata olives, coarsely chopped (I used slightly more than this due to my olive obsession)
2 tablespoons fresh thyme, finely chopped
3 tablespoons olive oil
Salt & pepper
On a floured surface, roll out the defrosted pastry sheets with a rolling pin until they reach a thickness of 1/8 inch.
I used 3 different sizes of tartlet tins, so I cut 3 different sizes of squares from my puff pastry sheets. Round biscuit cutters would work great, too, but I personally love the corners-hangin’-over-the-edge look.
My general size guidelines:
1.5-inch tin (all diameters measured on bottom) = 3×3-inch pastry square
2-inch tin = 4×4-inch pastry square
3-inch tin = 5×5-inch pastry square
Once the squares are cut, use a fork to create perforations over the surface of the pastry squares. Grease the tins and place the pastry squares in their respectively-sized spots. Gently press the centers of the pastries into the bottom of the tins, allowing the corners of the squares to fold over the edges.
Place the tins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the pastries are flaky and golden in color. You will likely need to bake the tartlets in batches, unless you have an abundance of tartlet tins lying around.
Place a small cube of fresh mozzarella cheese in the center of each pastry (sizes of the cheese cubes should vary depending on the size of the tartlet).
In half of the pastries, top the mozzarella with a spoonful of the tomato-basil mixture. For bigger tartlets, make that 2 or 3 spoonfuls.
In the other half of the pastries, top the mozzarella with a spoonful of the olive-leek mixture.
Top with shredded Parmesan cheese.
Bake in the preheated oven for 7-10 minutes, or until the mozzarella is gooey and you are salivating.
Top the tomato-basil tartlets with fresh basil, if desired.
Remove from tins and serve immediately. With tea, of course.
These are ridiculously tasty. Your tea party guests will be begging you to please go make more.