How to Make Easy Tomato TartsChristine O
These tarts are just perfect as appetizer, starter, or light lunch.
They're light and flaky, but full of amazing flavor.
We’re making these easy Tomato Tarts!
For your pastry, combine 1 and 3/4 cups flour, 1 teaspoon salt, 2 teaspoons dried or fresh thyme in a food processor and pulse. Cut 10 tablespoons cold butter into small cubes and add to food processor and pulse.
Combine 1 egg yolk with 2 tablespoons ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
Roll out to about 14 x 5 rectangle, 1/4 inch thick.
Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for the second tart.
For filling, place 2 tablespoons of the Dijon mustard in each tart and spread to form a thin layer.
Top with 2 cups gruyere cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors. Fill in the gaps with the small cherry tomatoes, alternating colors.
Pop in the freezer for 10 minites to chill the pastry well before baking.
Bake at 425F degrees for 30 to 35 minutes until pastry is golden brown.
Check out the video for all of the delicious details.
Serve tarts either hot or at room temperature.
Garnish with freshly cracked pepper and a sprinkle of sea salt and finish with a sprinkle of fresh basil.
Cut into triangles or squares.
Serve with a tossed salad, eat and enjoy!