Paula Deen Hot Tomato Tart Appetizers

Paula Deen hot tomato tart appetizers take 30 minutes and fresh tomatoes, Jack cheese and refrigerated biscuits to make a golden, handheld turnover that serves 15. Save this easy party appetizer for game day, potluck night or the holiday table, because it uses simple refrigerated dough and bakes on one sheet pan.

Drain the diced tomato mixture in a colander before folding in the cheese and mayonnaise, because the filling must be thick enough to stay inside the biscuit. Skip it and the juice seeps out, so the edges won't seal and the bottoms turn soggy.

Paula splits each biscuit in half and rolls it into a thin circle, so every bite has more filling than dough. A drop of water on the edge helps the fold stay shut, and she finishes the hot tarts with melted butter and fresh parsley for a glossy top.

Paula Deen Hot Tomato Tart Appetizers

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

120

kcal

Diced tomatoes, green onions and Jack cheese bound with a little mayonnaise get tucked into thin biscuit rounds and folded into small half-moons. In the oven the dough turns golden and crisp while the filling stays warm and creamy.

Ingredients

• 2 cups fresh diced tomatoes
  

• 1/3 cup diced green onions
  

• 1/2 teaspoon salt
  

• 1/4 teaspoon Black pepper
  

• 1 tablespoon or thyme, chopped, optional fresh basil
  

• 1 cup shredded Jack cheese
  

• 1/2 cup mayonnaise
  

• 1 (12 oz) can 10 count refrigerated biscuits
  

Directions

• Mix the filling: Stir 2 cups diced fresh tomatoes, 1/3 cup diced green onions, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the chopped basil or thyme together in a bowl. Tip it into a colander to drain off the excess juice.
• Add the cheese: Combine 1 cup shredded Jack cheese and 1/2 cup mayonnaise in a separate bowl. Then fold that mixture into the drained tomatoes.
• Roll the biscuits: Pinch each biscuit from the 12 ounce can in half, then roll each piece on a lightly floured surface into a circle about 3 to 4 inches wide. Keep the surface floured so the dough doesn't stick.
• Fill and seal: Spoon about 2 teaspoons of the tomato mixture into the center of each circle. Dab the edge with a fingertip dipped in water, fold the dough over and press firmly around the whole edge to seal it.
• Bake the tarts: Set the tarts on a greased baking sheet and bake in a preheated 375°F oven for 12 to 15 minutes. They're ready when the tops turn golden brown.
• Butter and serve: Take the tarts out of the oven and brush them with melted butter. Then sprinkle on the fresh chopped parsley and serve right away while they're hot.

Tools for this recipe

• OXO 5-quart stainless steel colander, J.K. Adams French rolling pin, OXO silicone pastry brush, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why do the tomatoes need to drain before filling the biscuits?

Fresh tomatoes release a lot of liquid once they're salted. Draining keeps the filling thick, so the dough seals properly and the bottoms bake up crisp instead of soggy.

Can I assemble the tarts ahead of time?

You can mix the filling a few hours early and keep it covered in the fridge, then drain it again just before filling. I'd roll and fill the biscuits right before baking, since the moist filling can soften the dough if it sits too long.

Can I use a different cheese instead of Jack?

Sharp cheddar or mozzarella both melt well and work in the same amount. Pepper Jack is a good pick if you want a little heat.

How do I reheat leftover tomato tarts?

Warm them on a baking sheet in a 350°F oven for about 8 minutes so the crust crisps back up. A microwave will make the dough soft and chewy, so I'd skip it.

What's the most common mistake with these appetizers?

Overfilling is the usual problem. Stick to about 2 teaspoons per circle, because more than that pushes through the seam and leaks onto the baking sheet.