Cherry Tomato and Gruyere Tarts

Ingredients

1 1/2 cups of all purpose flour
1 1/2 tablespoons unsalted butter
1/8 teaspoon salt
5 to 7 tablespoons of ice water
2 tablespoons of Dijon mustard
6 ounces of Gruyere cheese, thinly sliced
30 cherry tomatoes sliced
1 1/2 tablespoons fresh or dried thyme
Salt to taste
Freshly ground black pepper to taste
3/4 cup (3 ounces) shredded Gruyere cheese
2 tablespoons of olive oil

Garnish fresh thyme

Pulse flour, butter, and 1/8 teaspoon salt in a food processor 12 times or until mixture is crumbly. Add 5 tablespoons of ice water; process just until dough begins to leave sides of bowl and forms a ball, gradually adding remaining 2 tablespoons water, if necessary, for dough to form ball.

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 cutter. Place rounds on 2 un-greased 15x10 inched jellyroll pans. Crimp edges with a fork, 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 degrees for 15 minutes or until pastry is golden. Garnish, if desired. Serve immediately. Yield one dozen.