Cherry Tomato And Gruyere Tarts

Nancy Allen


These little tarts are so habit forming. The light flaky pastry is a perfect base for the juicy tomatoes, herbs and that great rich cheese. These will go quick at your next party!

pinch tips: How to Grate Cheese for Easy Clean Up


1 dozen


30 Min


15 Min




1 1/2 c
all purpose flour
1 1/2 Tbsp
unsalted butter
1/8 tsp
5 to 7 Tbsp
ice water
2 Tbsp
dijon mustard
6 oz
gruyere cheese, thinly sliced
cherry tomatoes, sliced
1 1/2 Tbsp
fresh or 1 1/2 teaspoon dried thyme
salt to taste
freshly ground pepper to taste
3/4 c
(3oz.) shredded gruyere cheese
2 Tbsp
olive oil
garnish with fresh thyme

Directions Step-By-Step

Pulse flour,butter,and 1/8 teaspoon salt in a food processor 12 times or until mixture is crumbly. Add 5 tablespoons water; process just until dough begins to leave sides of the bowl and forms a ball.
Divide dough in half; shape each portion into a ball. Cover and chill 20 minutes. Roll each portion of dough to 1/8 inch thickness on a lightly floured surface. Cut pastry into 12 rounds, using a 4 1/2 inch biscuit cutter.
Place rounds on 2 parchment paper lined 15x10 inch jellyroll pans. Crimp edges, if desired. Spread rounds evenly with dijon mustard; top with cheese slices, tomato, thyme, salt and pepper. Sprinkle rounds with shredded cheese; drizzle with oil. Bake at 425 for 15 minutes or until pastry is golden. Garnish, if desired. Serve immediately. Makes 1 dozen tarts.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Vegetable
Regional Style: American