cherry tomato and gruyere tarts
(1 rating)
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!
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(1 rating)
yield
1 dozen
prep time
30 Min
cook time
15 Min
method
Bake
Ingredients For cherry tomato and gruyere tarts
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1 1/2 call purpose flour
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1 1/2 Tbspunsalted butter
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1/8 tspsalt
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5 to 7 Tbspice water
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2 Tbspdijon mustard
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6 ozgruyere cheese, thinly sliced
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30cherry tomatoes, sliced
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1 1/2 Tbspfresh or 1 1/2 teaspoon dried thyme
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salt to taste
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freshly ground pepper to taste
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3/4 c(3oz.) shredded gruyere cheese
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2 Tbspolive oil
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garnish with fresh thyme
How To Make cherry tomato and gruyere tarts
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1Pulse 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.
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2Divide 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.
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3Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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