cherry tomato and gruyere tarts
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!
prep time
30 Min
cook time
15 Min
method
Bake
yield
1 dozen
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 tablespoons unsalted butter
- 1/8 teaspoon salt
- 5 to 7 tablespoons ice water
- 2 tablespoons dijon mustard
- 6 ounces gruyere cheese, thinly sliced
- 30 - cherry tomatoes, sliced
- 1 1/2 tablespoons fresh or 1 1/2 teaspoon dried thyme
- - salt to taste
- - freshly ground pepper to taste
- 3/4 cup (3oz.) shredded gruyere cheese
- 2 tablespoons olive oil
- - garnish with fresh thyme
How To Make cherry tomato and gruyere tarts
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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