Savory Cheese Tartlets with Spicy Tomato Jam

Crisp, cheesy little shells—made with Parmesan and BelGioioso® mozzarella—hold a sweet‑spicy tomato jam and bubbling torn mozzarella for tangy, melty party bites with a satisfying contrast of textures.

The tomato jam can be made up to 2 weeks ahead so these tartlets are perfect for entertaining: refrigerate the jam, chill and press the crusts ahead, then assemble and bake the final 8–12 minutes just before serving; recipe yields 14 tartlets.

Why You’ll Love This Recipe

Make the tomato jam up to 2 weeks ahead and bring it to room temperature before assembling; for a cozy tomato-forward pairing try Tomato Soup — The Best Classic Creamy Recipe.

Make-ahead convenience: tomato jam can be refrigerated up to 2 weeks so most work is done ahead of party time.
Contrast of textures: a crisp, cheesy Parmesan‑mozzarella crust plus warm, jammy tomato filling and melted mozzarella.
Easy heat control: seed or omit the jalapeño and adjust crushed red pepper to suit your guests.
Flexible equipment: made in 14 tartlet pans or adapted to mini or regular muffin pans using the exact substitutions in the recipe.

These tartlets are small to grab and eat hot off the pan—assemble them quickly from chilled crusts and jam and finish in the oven so the edges stay crisp and the centers stay melty.

Ingredients You’ll Need

2 tablespoons unsalted butter, 28 grams: Unsalted butter (used in the jam) provides a buttery base to sauté the onion and carry flavor without adding extra salt.
3/4 cup yellow onion, chopped; 108 grams: Chopped yellow onion softens and caramelizes in the jam, adding natural sweetness and savory depth.
2 tablespoons jalapeño, chopped, seeded; optional; 20 grams: Chopped seeded jalapeño is optional heat—seeding reduces the bite while still contributing green pepper flavor.
11/2 pounds plum tomatoes, finely chopped; 681 grams: Finely chopped plum tomatoes form the body of the jam; their natural pectin and concentrated flavor help the mixture thicken.
2 tablespoons distilled white vinegar, 30 grams: Distilled white vinegar brightens the jam and balances the sugars so the tomato flavor pops.
1 tablespoon granulated sugar, 12 grams: Granulated sugar adds sweetness to help the jam caramelize and round out acidity.
1 tablespoon dark brown sugar, firmly packed; 14 grams: Dark brown sugar contributes deeper molasses notes that enrich the jam’s sweetness and color.
11/4 teaspoons kosher salt, 3 grams: Kosher salt seasons the jam (and the recipe) so the tomato and cheese flavors are balanced.
1/2 teaspoon crushed red pepper: Crushed red pepper gives the jam a measured kick—adjust this to tone heat up or down.
1/2 teaspoon ground black pepper, 1 gram: Ground black pepper adds background warmth and rounds the jam’s flavor profile.
1/2 cup unsalted butter, softened; 113 grams: Softened unsalted butter in the crust brings tenderness, richness, and helps bind the dough.
1/2 cup BelGioioso® Parmesan Cheese, grated; 47 grams: BelGioioso® Parmesan Cheese adds savory umami and a salty, nutty backbone to the crust.
1/2 cup BelGioioso® Baking Fresh Mozzarella Cheese, shredded; 65 grams: Shredded BelGioioso® Baking Fresh Mozzarella in the dough contributes mild milky flavor and helps the crust brown.
1 large egg yolk, room temperature; 19 grams: A single large egg yolk adds richness and helps bind the crust so it presses together neatly.
2 teaspoons fresh rosemary, minced; optional; 2 grams: Minced fresh rosemary is optional aromatic herb—use it for a savory, piney note in the crust if desired.
1/2 teaspoon kosher salt, 1.5 grams: Kosher salt in the crust seasons the dough so the cheese flavor is pronounced after baking.
1/2 teaspoon ground black pepper, 1 gram: Ground black pepper in the crust adds subtle spice to complement the jam’s brightness.
11/4 cups all-purpose flour, 156 grams: All-purpose flour provides the structure for the crust; it’s mixed just until the dough comes together to keep the tartlets tender.
2 ounces BelGioioso® Baking Fresh Mozzarella Cheese, torn into small pieces; 56 grams: BelGioioso® Baking Fresh Mozzarella torn into pieces tops the filled tartlets so the cheese melts into soft, stringy pockets.

How to Make It

Make the jam: In a small saucepan, melt 2 tablespoons (28 grams) unsalted butter over medium-high heat. Add 3/4 cup (108 grams) chopped yellow onion and 2 tablespoons (20 grams) chopped seeded jalapeño (if using); cook, stirring occasionally, until tender and lightly browned, about 5 minutes.
Stir in 1 1/2 pounds (681 grams) finely chopped plum tomatoes, 2 tablespoons (30 grams) distilled white vinegar, 1 tablespoon (12 grams) granulated sugar, 1 tablespoon (14 grams) firmly packed dark brown sugar, 1 teaspoon (3 grams) salt, 1/2 teaspoon crushed red pepper, and 1/2 teaspoon (1 gram) ground black pepper; bring to a boil.
Reduce heat to low and simmer the jam, stirring and mashing the tomatoes every 5 minutes, until thickened, 30 to 40 minutes. Stir in the remaining 1/4 teaspoon salt, let cool completely, then refrigerate in an airtight container for up to 2 weeks. Bring the jam to room temperature before using.
Prepare tartlet pans: Lightly spray 14 (3/4-inch-tall) 2 1/2-inch round fluted tartlet pans with baking spray with flour; set them on a parchment paper-lined baking sheet.
Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup (113 grams) softened unsalted butter at medium speed until creamy, about 1 minute. Add 1/2 cup (47 grams) grated BelGioioso® Parmesan, 1/2 cup (65 grams) shredded BelGioioso® Baking Fresh Mozzarella, 1 large egg yolk (19 grams), 2 teaspoons (2 grams) minced fresh rosemary (if using), 1/2 teaspoon (1.5 grams) kosher salt, and 1/2 teaspoon (1 gram) ground black pepper; beat until combined, scraping the bowl as needed.
With the mixer on low, gradually add 1 1/4 cups (156 grams) all-purpose flour, beating until a smooth dough forms and is no longer crumbly, 1 to 2 minutes. Using a 1 1/2-tablespoon spring-loaded scoop, portion the dough (about 28 grams each) and press into the bottom and up the sides of the prepared tartlet pans. Cover with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350°F (180°C). Bake the crusts until the edges are lightly browned, about 20 minutes. Gently press down the center of each crust, fill each with about 1 tablespoon (15 grams) jam, and top with torn BelGioioso® Baking Fresh Mozzarella pieces. Return to the oven and bake until the jam is warm and the cheese is melted, 8 to 12 minutes more.

Savory Cheese Tartlets with Spicy Tomato Jam close-up view

Adjusting Jalapeño Heat

Control the spice quickly: seed and remove the membranes from the 2 tablespoons (20 grams) chopped jalapeño to keep only mild green pepper flavor, or omit it entirely for no heat. If you want more kick, leave seeds in and consider increasing crushed red pepper slightly.

For party crowds, prepare two small jars of jam—one with jalapeño and one without—so guests can choose their preferred heat level.

No heat: omit jalapeño.
Mild heat: seed the jalapeño and use the recipe amounts.
Bolder heat: leave seeds or add more crushed red pepper to taste.

Crispy Cheese Crust Tips

The crust gets crisp from the combination of chilled dough, the egg yolk’s binding, and baking until the edges are lightly browned. Chill the formed dough in the pans for the full 20 minutes so the shells hold their shape during the first bake.

Use the 1/2 cup (47 grams) grated BelGioioso® Parmesan and 1/2 cup (65 grams) shredded BelGioioso® Baking Fresh Mozzarella exactly as written—the grated Parmesan adds savory browning while the shredded mozzarella provides structure and flavor to the dough.

Chill dough 20 minutes in the pans before baking.
Bake crusts about 20 minutes until edges are lightly browned.
Press centers after the first bake to keep edges crisp.

Muffin‑Pan Substitutions

If you don’t have tartlet pans, use a muffin pan. For mini muffins, fill each mini cup with 1 tablespoon (16 grams) tart crust dough and 1 1/2 teaspoons (8 grams) jam and bake for about 15 minutes. For regular muffin cups, fill each with 2 tablespoons (41 grams) dough and 2 tablespoons (30 grams) jam and bake for about 20 minutes.

The same chilling and press-before-fill technique still applies—chill the pressed dough in the muffin cups, partially bake until edges brown, then add jam and finish.

Mini muffin cups: 1 tablespoon (16 grams) dough + 1 1/2 teaspoons (8 grams) jam; bake ~15 minutes.
Regular muffin cups: 2 tablespoons (41 grams) dough + 2 tablespoons (30 grams) jam; bake ~20 minutes.
Use the same fill-and-finish approach as the tartlet pans.

Tips for Success

Press centers before filling: After the first bake, gently press each crust’s center to create a shallow well so the jam sits below the rim and the edges stay crisp.

Bring jam to room temperature: If you made the jam ahead and refrigerated it, let it warm to room temperature for easier spooning and to avoid chilling the crusts.

Don’t overwork the dough: Mix the crust just until it comes together—overworking develops gluten and can make the shells tough.

Finish in a hot oven: Bake the filled tartlets until the cheese melts and the jam is warm; this short, hotter finish keeps the crust crisp.

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Frequently Asked Questions

The recipe notes that the tomato jam can be refrigerated in an airtight container for up to 2 weeks; bring it to room temperature before assembling the tartlets so it’s easy to spoon and won’t chill the crusts.

Yes—use a bowl and a sturdy wooden spoon or a pastry cutter to cream the softened butter and mix in the cheeses and egg yolk until combined, then stir in the flour until the dough comes together. The chilling step remains the same.

Reheat in a 350°F (180°C) oven until the cheese is melty and the filling is warm; this short oven finish helps restore crisp edges better than a microwave.

Ready to Serve

Assemble these tartlets from chilled crusts and room-temperature jam, finish them in the oven, and serve hot so the cheese is stretchy and the crust is crisp.

If you’re building a party spread, these pair nicely with other small bites and finger foods for varied textures and flavors.

Equipment

small saucepan
stand mixer with paddle attachment
1 1/2-tablespoon spring-loaded scoop
14 2 1/2-inch fluted tartlet pans
parchment paper-lined baking sheet
baking spray with flour
oven
plastic wrap

Ingredients

2 tablespoons unsalted butter 28 grams
3/4 cup yellow onion chopped; 108 grams
2 tablespoons jalapeño chopped, seeded; optional; 20 grams
11/2 pounds plum tomatoes finely chopped; 681 grams
2 tablespoons distilled white vinegar 30 grams
1 tablespoon granulated sugar 12 grams
1 tablespoon dark brown sugar firmly packed; 14 grams
11/4 teaspoons kosher salt 3 grams
1/2 teaspoon crushed red pepper
1/2 teaspoon ground black pepper 1 gram
1/2 cup unsalted butter softened; 113 grams
1/2 cup BelGioioso® Parmesan Cheese grated; 47 grams
1/2 cup BelGioioso® Baking Fresh Mozzarella Cheese shredded; 65 grams
1 large egg yolk room temperature; 19 grams
2 teaspoons fresh rosemary minced; optional; 2 grams
1/2 teaspoon kosher salt 1.5 grams
1/2 teaspoon ground black pepper 1 gram
11/4 cups all-purpose flour 156 grams
2 ounces BelGioioso® Baking Fresh Mozzarella Cheese torn into small pieces; 56 grams

Instructions

Make the jam: In a small saucepan, melt 2 tablespoons (28 grams) unsalted butter over medium-high heat. Add 3/4 cup (108 grams) chopped yellow onion and 2 tablespoons (20 grams) chopped seeded jalapeño (if using); cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Stir in 1 1/2 pounds (681 grams) finely chopped plum tomatoes, 2 tablespoons (30 grams) distilled white vinegar, 1 tablespoon (12 grams) granulated sugar, 1 tablespoon (14 grams) firmly packed dark brown sugar, 1 teaspoon (3 grams) salt, 1/2 teaspoon crushed red pepper, and 1/2 teaspoon (1 gram) ground black pepper; bring to a boil. Reduce heat to low and simmer, stirring and mashing the tomatoes every 5 minutes, until thickened, 30 to 40 minutes. Stir in the remaining 1/4 teaspoon salt, let cool completely, then refrigerate in an airtight container for up to 2 weeks and bring to room temperature before using.
Lightly spray 14 (3/4-inch-tall) 2 1/2-inch round fluted tartlet pans with baking spray with flour; place the prepared pans on a parchment paper-lined baking sheet.
For the crust: In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup (113 grams) softened unsalted butter at medium speed until creamy, about 1 minute. Add 1/2 cup (47 grams) grated Parmesan, 1/2 cup (65 grams) shredded mozzarella, 1 large egg yolk (19 grams), 2 teaspoons (2 grams) minced fresh rosemary (if using), 1/2 teaspoon (1.5 grams) kosher salt, and 1/2 teaspoon (1 gram) ground black pepper; beat until combined, scraping the bottom and sides of the bowl as needed. With the mixer on low speed, gradually add 1 1/4 cups (156 grams) all-purpose flour, beating until a smooth dough forms and is no longer crumbly, 1 to 2 minutes.
Using a 1 1/2-tablespoon spring-loaded scoop, portion the dough (about 28 grams each) and press into the bottom and up the sides of the prepared tartlet pans. Cover with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350°F (180°C).
Bake the crusts until the edges are lightly browned, about 20 minutes. Gently press down the center of each crust, fill each with about 1 tablespoon (15 grams) jam, and top with torn BelGioioso® Baking Fresh Mozzarella Cheese pieces. Return to the oven and bake until the jam is warm and the cheese is melted, 8 to 12 minutes more.
If you don’t have tartlet pans, use a muffin pan: fill mini muffin cups with 1 tablespoon (16 grams) tart crust dough and 1 1/2 teaspoons (8 grams) jam and bake for about 15 minutes, or fill regular muffin cups with 2 tablespoons (41 grams) dough and 2 tablespoons (30 grams) jam and bake for about 20 minutes.

Notes

Make the tomato jam up to 2 weeks ahead and refrigerate; bring it to room temperature before assembling. Chill the dough for 20 minutes so the crusts hold their shape and bake until the edges are lightly browned for a crisp, cheesy shell. Omit or seed the jalapeño to adjust heat and use the muffin-pan substitutions if you don’t have tartlet pans.