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Tomato Basil Tarts With Creamy Saffron Sauce

4.30 from 4 votes

Tomato basil tarts are fresh, light and delicious. Enjoy these mini tarts when tomatoes are at their best. Tomato basil tarts are incredibly easy and they look fancy too. Make this for any party, serve with chilled creamy rich saffrom sauce and surprise your guests with mouthwatering appetizer.
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Served AsSnacks
CuisineSoul Food
Servings 4


  • For short crust pastry: 1 cup flour
  • 100 gm Butter
  • 1/2 tsp Salt
  • 2-3 tbsp of cold water for kneading the dough
  • For the filling: 1/4 cup grated mozzarella cheese
  • 1/3 cup fresh cream i used Amul cream
  • 6-8 cheery tomatoes or 1 large tomato
  • 2 garlic cloves minced
  • Few basil leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • Salt
  • Oil for greasing the mould
  • For the Saffron Sauce: 2-3 tbsp fresh cream
  • 1/2 tsp unsalted butter
  • 1/4 cup milk
  • Few saffron strands
  • 1/2 tsp Sugar
  • 1/4 tsp black pepper


  • For the short crust pastry dough: In a mixing bowl sift in all purpose flour and salt.
  • Now add butter cubes. (Butter should be right out of the refrigerator, it should not be softened)
  • Mix in butter with the fingertips untill the mixture starts looking like fine bread crumbs.
  • Now add 2-3 tbsp cold water and knead a firm dough. Once done wrap in a cling film and chill for 1 hour.
  • After one hour, take out the dough from the refrigerator, preheat your oven at 180°C and grease the tart moulds with oil.
  • Now roll the chilled dough on a floured surface.
  • Cut out a circle with a cookie cutter. Press the dough into each mould till the edge and cut off the rest.
  • Repeat the same process for making rest of the tarts.
  • Bake the tarts in preheated oven for 20 minutes for untill they are light brown in colour. Once done let them cool completely.
  • Meanwhile prepare the filling, In a bowl take fresh cream, add minced garlic, red chilly powder, oregano, black pepper, salt and mix it well and keep aside.
  • For the saffron sauce: In a pan add milk let it come to boil add saffron strands, fresh cream & unsalted butter mix it well and let the sauce thicken. After a minute add sugar and pepper mix it and switch off the flame. Keep in refrigerator to chill.
  • Once the tarts are cooled down spread a layer of grated mozzarella cheese, add 2 tbsp of the filling then layer with some cherry tomatoes and basil leaves.Bake the tarts again at 180°C for 5 minutes.
  • Serve them with chilled creamy saffron sauce. Happy Cooking!!

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4.30 from 4 votes

Prabhleen Kaur
Prabhleen Kaur

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