Cherry Tomato And Gruyere Tarts

★★★★★ 1 Review
mawmawnan avatar
By Nancy Allen
from Wentzville, MO

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!

serves 1 dozen
prep time 30 Min
cook time 15 Min
method Bake

Ingredients

  • 1 1/2 c
    all purpose flour
  • 1 1/2 Tbsp
    unsalted butter
  • 1/8 tsp
    salt
  • 5 to 7 Tbsp
    ice water
  • 2 Tbsp
    dijon mustard
  • 6 oz
    gruyere cheese, thinly sliced
  • 30
    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
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How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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.

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