You Only Want Me For My Tartlets
I was kind of extra word babbly yesterday, huh? Sorry about that. I can’t promise it won’t happen again, because I’m pretty sure it will. But today I’ll keep it simple, because I have approximately 671 things I want to get done before Saturday, most of which pertain to Alaina’s upcoming baby
shower party, and others for my own personal sanity.
I promised to share with you the absolute best party appetizer of all time — the thing that guarantees instant popularity at any function for the person who brings them. They’re not fancy, and most “foodies” would cringe at their unapologetic use of dried herbs and pre-made biscuit dough, but for some reason, people just can’t get enough of ’em. It is for these tasty little bites that I overcome my fear of refrigerated, popping biscuit tubes time and time again.
The recipe is called Bacon Tomato Tartlets, but you just might want to call them Tartlets in case you’re around anyone who has a fear of tomatoes or bacon. Plus, “tartlets” is just fun to say. Justin hates tomatoes, yet he would gobble up a whole batch of these if I let him. And if you don’t like bacon, then I think you might have problems.
My fantastic neighbor gave me this recipe, and she got it from her fantastic friend, and I’m not sure where it originated before that. I posted the recipe here on Tasty Kitchen, so go give me my first review if you make them!
But only if you think they’re good.
To make them, you will need:
- 1 (12 oz.) can refrigerated, flaky biscuit dough (This HAS to be the flaky stuff. You’ll see why in a sec.)
- 6 strips of bacon, cooked and crumbled
- 1 medium tomato, seeded and diced
- 3 oz. Mozzarella cheese, shredded (I probably use more like 5 oz. when I’m guesstimating.)
- 1/2 c. Hellmann’s Real Mayonnaise (I’m pretty sure this has to be Hellmann’s. Don’t argue with me about this, and don’t you dare use that crap they call Miracle Whip. The only miracle is that it doesn’t make me vomit. You have been warned.)
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. dried oregano
- 3/4 tsp. garlic salt
You can see I used 2 Roma tomatoes this time in lieu of 1 medium tomato. Just go with what you have — the ingredients don’t need to be exact.
1) Cook your bacon on the stove until crispy. Even if you normally like chewy bacon, you have to remember that this isn’t about you right now — it’s about the tartlets. And the tartlets need it crispy. Just lay the bacon in a cool skillet (I love to use my cast iron grill pan), turn the heat to medium-high, and let it cook in its own grease for a bit. When the bottom turns brown, flip and do the same to the other side.
Once it’s cooked, crumble it up on a paper towel to soak up the grease.
2) Mix all of the ingredients (except the biscuit dough) together in a bowl.
*TIP: At this point you can cover and refrigerate the mixture for a day or two before preparing the tartlets if you don’t want to make everything the day you need them.
3) Remove the biscuit dough from the refrigerator (this step is easier to do if the dough is cold), try not to jump out of your panties when you pop the tube open, and separate each biscuit into 3 layers. This is why they need to be the flaky kind.
See how they separate naturally?
Spray a mini muffin tin with non-stick spray and use each 1/3 biscuit to line each muffin cup. There will be enough for exactly 24 mini tarts. Aka tartlets. Why is that word so fun??
4) Fill each biscuit cup with your filling mixture and bake at 350-degrees F for 10-12 minutes until the biscuits are lightly browned.
Some might poof up more than others, but it’s very likely no one will notice since they’ll be gone in approximately 4.8 seconds.
And everyone will be like, Where did that extremely popular person go who made those delicious tartlets? I think those were like… the best tartlets I ever tasted in my life. Go tartlets! Tartlets. Tartlets. Tartlets. Why is that word so awesome?
And you can just sit back and bask in the glory.
Just try not to eat them all before you leave the house.