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Savory Cheese Tartlets with Spicy Tomato Jam

Savory Cheese Tartlets with Spicy Tomato Jam

These mini tartlets pair a crisp, savory Parmesan‑mozzarella crust with a sweet‑spicy tomato jam and melted mozzarella for tangy, melty, party-ready bites. The tomato jam can be made up to 2 weeks ahead; assemble and bake the tartlets just before serving.
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Course: Appetizers
Keyword: cheese tartlets, make-ahead, party appetizer, tartlets, tomato jam
Servings: 14 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350°F (180°C).
  6. 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.
  7. 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.