Cherry Tomato-Gruyere Tartlets |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A tried and true appetizer from Southern Living. I've also added bits of sliced red onion and kalamatta olives, and used different herbs (oregano & basil). This could also be a light main meal with larger portion sizes and a big, juicy salad. 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 |
Directions:
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.
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