Cherry Tomato And Gruyere Tarts
By
Nancy Allen
@mawmawnan
1
★★★★★ 1 vote5
Ingredients
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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
- 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.