Holiday Mini Tarts

Recipe courtesy of Tiffani Thiessen

Ingredients:

Olive & Thyme Mini Tarts

1/2 cup grated fontina cheese
1/2 cup pitted green olives, halved
1/2 cup pitted kalamata olives, halved
1/2 tart dough recipe
bench flour
thyme to garnish

Figs & Gorgonzola Mini Tarts

1/2 cup crumbled gorgonzola cheese
5 fresh figs, quartered
1/2 tart dough recipe
bench flour
honey to garnish

Directions:

Preheat oven to 375 degrees F.

Line two baking sheets with parchment paper. On a lightly floured work surface, roll the tart dough out until it is about ¼-inch thick. Cut the dough into 3-inch round or square pieces. With the excess dough, roll it out again and cut 1/8th inch wide strips that fit on the edges of the square tarts and set aside. Sprinkle the middle of the tarts with cheese. Top with halved olives or figs. For the round tarts crimp the edges together like the edge of a pie. For the square tarts place the strips on the edges, pressing down lightly to adhere the top layer to the bottom. Place the tarts on the prepared sheet trays and then bake in the oven for 30 minutes or until the tart dough is golden brown and the cheese has melted. Cool slightly before serving.

Parmesan Pie Dough

Recipe courtesy of Tiffani Thiessen

Ingredients:

2 1/2 cups all purpose flour
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup finely grated Parmesan
pinch kosher salt
8 tablespoons ice water

Directions:

Preheat oven to 425 degrees F.

For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with a pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in the plastic wrap and refrigerate for at least 30 minutes or until ready to use.

Photography by Rebecca Sanabria