Cherry Tomato-gruyere Tartlets

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups flour
• 1 1/2 tablespoons unsalted butter
• 1/8 teaspoon salt
• 5 -7 tablespoons ice water
• 2 tablespoons dijon mustard
• 6 ounces gruyere cheese, thinly sliced
• 30 cherry tomatoes, sliced
• 1/2 tablespoon fresh thyme
• salt & freshly ground black pepper, to taste
• 3/4 cup shredded gruyere cheese
• 2 tablespoons olive oil

Recipe

• 1 pulse flour, butter and salt in food processor until crumbly, about 12 times.
• 2 add 5 tablespoons water: process just until dough begins to leave sides of bowl and forms a ball, gradually adding remaining 2 tablespoons water, if necessary, to form ball.
• 3 divide dough in half: shape each portion into a ball.
• 4 cover and chill 20 minutes.
• 5 roll each portion of dough into 1/8-inch thickness on lightly floured surface.
• 6 cut pastry into 12 rounds, using a 4 1/2-inch cutter.
• 7 place rounds on ungreased 15x10-inch jellyroll pans.
• 8 crimp edges if desired.
• 9 spread rounds evenly with mustard.
• 10 top with cheese slices, tomato, thyme, salt and pepper.
• 11 sprinkle rounds with shredded cheese and drizzle with olive oil.
• 12 bake at 425-degrees for 15 minutes or until pastry is golden.
• 13 garnish with fresh thyme and serve immediately.