Healthy Tomato Tartlets
Healthy Tomato Tartlets
Ingredients
- 150 grams cherry tomatoes
- 1 teaspoon olive oil
- 1 pinch salt
- 20 grams light mozzarella cheese
- 3 rice paper sheets, 22cm
- 1 egg
- as needed dried herbs, for garnish
Instructions
- 1
Preheat your oven or air fryer to 190°C (375°F). Line a baking sheet with baking paper.
⏱️ 2 min•🌡️ 190
- 2
Drizzle a little olive oil onto the baking paper, forming 3 to 4 small puddles for each tartlet.
⏱️ 1 min
- 3
Arrange the cherry tomatoes onto the olive oil puddles on the baking paper.
⏱️ 2 min
- 4
Sprinkle the light mozzarella cheese evenly over the tomatoes. Add a pinch of salt over each tartlet.
⏱️ 2 min
- 5
Crack the egg into a shallow plate or bowl and whisk it thoroughly.
⏱️ 1 min
- 6
Take the rice paper sheets and cut each one into quarters.
⏱️ 2 min
- 7
Dip each quarter of rice paper into the whisked egg, ensuring it is fully hydrated.
⏱️ 2 min
- 8
Carefully place the egg-dipped rice paper quarters over the tomato and cheese mix on the baking paper. Gently press down on the rice paper to help it adhere to the ingredients below and form the tartlet shape.
⏱️ 3 min
- 9
Bake the tartlets in the preheated oven or air fryer for 15 minutes, or until they are golden and crispy.
⏱️ 15 min•🌡️ 190
- 10
Remove from the oven or air fryer, let cool slightly, and garnish with a sprinkle of dried herbs before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Tomato Tartlets
- 150 grams cherry tomatoes
- 1 teaspoon olive oil
- 1 pinch salt
- 20 grams light mozzarella cheese
- 3 rice paper sheets, 22cm
- 1 egg
- as needed dried herbs, for garnish
Instructions
- 1
Preheat your oven or air fryer to 190°C (375°F). Line a baking sheet with baking paper.
⏱️ 2 min•🌡️ 190 - 2
Drizzle a little olive oil onto the baking paper, forming 3 to 4 small puddles for each tartlet.
⏱️ 1 min - 3
Arrange the cherry tomatoes onto the olive oil puddles on the baking paper.
⏱️ 2 min - 4
Sprinkle the light mozzarella cheese evenly over the tomatoes. Add a pinch of salt over each tartlet.
⏱️ 2 min - 5
Crack the egg into a shallow plate or bowl and whisk it thoroughly.
⏱️ 1 min - 6
Take the rice paper sheets and cut each one into quarters.
⏱️ 2 min - 7
Dip each quarter of rice paper into the whisked egg, ensuring it is fully hydrated.
⏱️ 2 min - 8
Carefully place the egg-dipped rice paper quarters over the tomato and cheese mix on the baking paper. Gently press down on the rice paper to help it adhere to the ingredients below and form the tartlet shape.
⏱️ 3 min - 9
Bake the tartlets in the preheated oven or air fryer for 15 minutes, or until they are golden and crispy.
⏱️ 15 min•🌡️ 190 - 10
Remove from the oven or air fryer, let cool slightly, and garnish with a sprinkle of dried herbs before serving.
⏱️ 5 min