Cherry Tomato And Gruyere Tarts
By
Nancy Allen
@mawmawnan
1
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!
Rating:
★★★★★ 1 vote
Serves:
1 dozen
Prep:
30 Min
Cook:
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
How to Make Cherry Tomato And Gruyere Tarts
- 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.
- 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.
- 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.
