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Mini Tart Variations

Recipe: Mini Tart Variations


    See also "Bacon Tomato Mini Tarts"

Makes 24 mini tarts


    You'll need these two ingredients for all of your mini tarts:

    1 (7.5 ounce) package of refrigerated flaky biscuits
    1/2 cup mayonnaise

    You'll want to have the mayo and the biscuits each time, but you can vary the produce, the cheese, the meat/ fish, and the herbs/spices for a myriad of mini tart options. Think about it this way: In spring, how about a version that has diced asparagus, green onions and goat cheese? Or the pizza version that has diced pepperoni, a bit of pizza sauce and mozzarella? Cheddar, onion and bits of cooked sausage? Even peas, gouda and red pepper bits.

    Here are some combo options:

    Produce Cheese Meats/Fish (cooked bits) Herbs/Spices
    Asparagus (saut?ed) Swiss Chicken Curry
    Peppers Blue Prosciutto Italian
    Zucchini Cheddar Sausage Cayenne
    Tomato/Cherry tomatoes (diced) Mozzarella Pepperoni Italian
    Peas and green onions Ch?vre Ham Tarragon

    Other inspirations, in no particular order:

    Produce: Green onions; cooked potato; serrano, j?lape?o peppers etc.; snow pea shreds; mushrooms

    Cheese: Gouda, parmesan, gorgonzola

    Meat/Fish (cooked bits): Beef, bologna, scallops, salmon, smoked fish

    Herbs/Spices: Chives, ginger, chili oil, oregano, tumeric, marjoram, parsley

    The options are pretty much endless. You can pick one ingredient from each list and make your own combinations. Even make veggie ones. I think you?ll get the idea right away and can add your own creativity to come up with even more.


    Cook or sauté your meat. Cut it into small pieces (quarter-inch cubes). Mix with the mayo and other ingredients. Set aside.

    Open your biscuits. Separate each biscuit with your fingers into 3 thin disks instead of just one. You'll need a mini muffin pan if you want your tarts to have a "middle." If you don't have a mini muffin pan, you can have mini "pizzas" instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation.

    Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini "pizzas." Bake them at 350 degrees for 12 to 14 minutes until browned on the edges. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.

Serving Suggestions:


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