Muffin Tin Tomato Tarts
These Muffin Tin Tomato Tarts feature a savory chickpea flour and pine nut crust paired with a creamy egg filling loaded with tomatoes, herbs, and garlic. Baked in a muffin tin for easy prep and perfect portions, they’re ideal for appetizers, brunch, or light lunches. Naturally gluten-free and full of fresh flavor, they’re delicious served warm or chilled.
Pin Recipe
Print Recipe
Servings:
Ingredients
Crust
- ⅔ Cup pinenuts
- ⅔ Cup chickpea flour
- ¼ Cup extra virgin olive oil
- ¼ Cup water
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon pepper
Filling
- ½ Cup heavy whipping cream
- 4 large eggs
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon pepper
- 12 cherry tomatoes sliced
- 4 cloves garlic minced
- 2 Tablespoons finely grated parmesan
- ½ Cup mixed fresh herbs basil, oregano, thyme, rosemary, chives
Instructions
- Preheat oven to 425℉, and line muffin tin with liners.
- Make Crust: Add all crust ingredient to a small bowl. Stir to blend well. Divide evenly among muffin cups. Press down to cover bottom of muffin cup completely and evenly. Bake 6 minutes. Remove and set aside.
- Prepare filling: To a medium mixing bowl, add cream, eggs, nutmeg, salt, and pepper. Whisk to blend evenly. Set aside.
- Disperse tomatoes, garlic, parmesan, and herbs, evenly into muffin cups. Pour filling into cups, dividing evenly.
- Bake for 12-15 min. until tarts are set and egg filling reaches 160℉. Let cool 5 minutes before removing liner papers. Serve warm or chilled. Store any leftovers in the refrigerator.
Notes
- To make pressing the crust easier, lightly wipe a small spoon with olive oil and use the tip to press crust .
- For variety, try adding other summer veggies such as peppers, or switching up the herbs, cheese, and nuts.
Nutrition
Serving: 1tart | Calories: 156kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 145mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g
Calories: 156kcal