White Bean and Cherry Tomato Tartelettes

Faced with the daunting task of throwing a party for an equal mix of vegetarians and carnivores, I went in search of quick and easy appetizers that would appeal to all of my friends. I saw a photo of these tartelettes in one of my Marie Claire cookbooks a while ago and thought they would fit the bill. In Belgium, it is easy to find ready-made tart crusts at the grocery store. In retrospect, though, I would probably make them myself. The ones that I bought were a bit dry and probably a little large for this recipe. I don’t think anyone else minded, they disappeared quick enough!

White Bean & Cherry Tomato Tartelettes (Tartelettes aux haricots blancs et tomates cerises)
Adapted from “Marie Claire Recettes: buffets et cocktails, Michele Cranston”
Ingredients:
1 can white beans
2 garlic cloves (peeled)
30 cherry tomatoes
1.5 Tbs. fresh lemon thyme
1/2 cup olive oil
30 pre-cooked mini tart shells
2.5 tsp. salt

To Make:
Preheat oven to 350 degrees. Drain beans and place in dutch oven or medium pot with the garlic cloves. Cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes. While the beans cook, place the tomatoes on a baking sheet and drizzle with 2 tsp. thyme, 1/4 cup olive oil, and 1/2 tsp. salt. Cook for 30 minutes. Set aside to cool. Add 2 tsp. salt to bean mixture during the last 5 minutes of cooking. When the beans are tender, remove from heat and drain. Puree the beans (with the garlic) in a food processor or blender with the remaining olive oil and thyme. Salt and pepper to taste. Fill each tart shell with 1 tsp. bean puree and 1 grilled cherry tomato. Serve immediately.

Yield:
30 tartelettes