TOMATO TARTLETS

Tomato Tartlets image

Provided by Florence Fabricant

Time 1h10m

Yield 36 tartlets

Number Of Ingredients 8

Ingredients

2 cups flour
1 teaspoon salt
10 tablespoons cold butter, in pieces
1/3 cup ice water (approximately)
1/2 cup sour cream
18 ripe cherry tomatoes
2 tablespoons extra-virgin olive oil
1/3 cup grated Gruyere cheese

Steps:

Mix the flour and salt. Using a pastry blender, a fork, your fingertips or food processor, cut in the butter until the mixture is crumbly. Add enough of the water, stirring lightly or processing briefly, until the mixture clings together to form dough.
Roll the dough to one-eighth-inch thickness on a lightly floured board. Use a two-inch round cutter to cut circles. Fit these into tiny tartlet pans with depressions of about one-and-a-half inches in diameter.
Preheat oven to 400 degrees.
Spoon a dab of sour cream into each tartlet. Remove the hulls from the tomatoes and slice each tomato in half. Place a tomato half, cut side up, in each tartlet. Brush the tomatoes lightly with oil and sprinkle with cheese.
Bake about 20 minutes, until the pastry is lightly browned. Allow to cool briefly and serve with cocktails.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams