egg tartlets recipe
The Best egg tartlets recipe
I also love how they’re versatile—you can swap out the filling to match whatever you’re craving. A classic custard filling is always a crowd-pleaser, but I’ve also made them with berry compote, chocolate, or even a light cheese and herb mix. They’re light enough that they don’t weigh you down, but they’re still satisfying, which makes them great for a light meal or dessert. Plus, they’re a great way to use up small amounts of ingredients, like leftover fruit or herbs, without going to waste. My family doesn’t mind if they’re a little messy, so the little bites are always a hit—whether it’s for a casual family dinner or a little something extra at a potluck.
Classic Egg Tartlets with Tomato Sauce
Light, flaky egg tartlets filled with a savory tomato sauce and garlic—perfect for a quick weeknight dinner or a cozy appetizer. The crispy crust holds every bite of flavor.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1 tbsp ice water
- 1 cup canned tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg and ice water until a dough forms. Chill for 30 minutes. -
3
Preheat oven to 425°F. Roll the dough to 1/4-inch thickness and cut into 1-inch circles. Place on the baking sheet. -
4
In a small bowl, mix tomato sauce, garlic, olive oil, oregano, salt, and pepper. Brush the dough lightly with water. -
5
Fill each tartlet with about 1 teaspoon of sauce. Bake for 15 minutes, then flip the tartlets and bake for another 10–12 minutes until golden and crisp.
🔧Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Small bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Egg Tartlets with Tomato Sauce Works
❓ Frequently Asked Questions About Egg Tartlets with Tomato Sauce
How do I ensure the egg tartlets stay crispy while baking?
Use a water bath method by placing a baking sheet inside a larger one filled with hot water. Bake the tartlets at 375°F until golden and set, then transfer them to cool on a wire rack to avoid sogginess.
Can I substitute pastry dough if I don’t have store-bought puff pastry?
Yes, you can make your own by mixing 1 cup flour, ½ cup cold butter, 1 egg, and a pinch of salt, then rolling and chilling before using. For extra crispiness, lightly brush the dough with beaten egg before baking.
What if my tartlets aren’t filling enough?
Add a little more custard by stirring in 1–2 extra tablespoons of milk or cream before pouring into the tartlets. Alternatively, use a slightly thicker custard base by reducing the milk slightly before cooking.
How long should I cook the custard before adding it to the tartlets?
Cook the custard until it thickens enough to coat the back of a spoon, which usually takes about 3–5 minutes on medium heat. Stirring constantly prevents lumps.
Can I make these egg tartlets ahead of time and reheat them?
Yes, store cooled tartlets in an airtight container for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until warm and bubbly. For extra crispiness, brush the tops lightly with melted butter before reheating.
