Best Mini Manchego Tarts Recipes

Mini Manchego-Tomato Chutney Tartlets image

Provided by Manami

Categories < 15 Mins

Time 10m

Yield 5-6 serving(s)

Number Of Ingredients 4

2 ounces package frozen mini miniature phyllo cups
1 cup finely grated manchego cheese (about 2 ounces) or 1 cup finely grated mahon cheese (about 2 ounces)
3 -4 tablespoons tomato chutney or 3 -4 tablespoons mango chutney
fresh marjoram (leaves)

Steps:

Preheat oven to 400°F
Arrange phyllo shells on a baking sheet.
Divide grated cheese evenly among shells, and top each with a rounded 12 teaspoonful of chutney.
Bake at 400° for 5 to 8 minutes or until bubbly.
Garnish with a few small marjoram leaves, if desired, and serve tartlets hot.

Nutrition Facts : Calories 32.2, Fat 0.7, SaturatedFat 0.2, Sodium 52, Carbohydrate 5.7, Fiber 0.2, Protein 0.8

Upside-Down Mango Tartlets image

Provided by Martha Stewart

Time 30m

Yield Makes 6

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed and cut into six 3-inch circles to fit jumbo muffin pan
1/2 cup light-brown sugar
2 tablespoons dark rum
Coarse salt
3 tablespoons unsalted butter, cut into pieces
2 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice

Steps:

Preheat oven to 400 degrees. Place puff pastry circles in refrigerator. In a small saucepan, combine brown sugar, rum, and pinch of salt; bring to a boil over medium-high heat. Boil 1 minute, then add butter and stir until completely melted. In a jumbo muffin pan, divide sugar mixture among the cups, about 4 teaspoons each. Divide mango among cups and top with pastry. Bake until pastry is golden brown, puffed, and juices are bubbling, 20 to 25 minutes, rotating pan halfway through.
Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastries to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.

Mini Manchego Tarts Recipe - (4.6/5) image

Provided by lorik

Number Of Ingredients 9

1 cup roasted red peppers
1 garlic clove
Pinch red pepper flakes
1 teaspoon red wine vinegar
1/3 cup toasted almonds
1/3 cup olive oil
1/2 pound manchego cheese, cubed
24 mini phyllo shells
Fresh parsley, chopped if desired

Steps:

Pulse 1 cup roasted red peppers, 1 garlic clove, a pinch of red pepper flakes, 1 teaspoon red wine vinegar and 1/3 cup each toasted almonds and olive oil in a food processor until finely chopped. Spoon a thin layer into mini phyllo shells. Top each with a cube of Manchego cheese and bake at 425°F until the cheese melts, about 8 minutes. Top with chopped parsley if desired.