CHERRY TOMATO AND GRUYERE TARTS

Cherry Tomato And Gruyere Tarts image

Provided by Nancy Allen

Time 45m

Number Of Ingredients 13

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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

Steps:

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.