Prep 45 mins
Cook 15 mins
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.
- 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
- Pulse flour, butter and salt in food processor until crumbly, about 12 times.
- 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.
- Divide dough in half: shape each portion into a ball.
- Cover and chill 20 minutes.
- Roll each portion of dough into 1/8-inch thickness on lightly floured surface.
- Cut pastry into 12 rounds, using a 4 1/2-inch cutter.
- Place rounds on ungreased 15X10-inch jellyroll pans.
- Crimp edges if desired.
- Spread rounds evenly with mustard.
- Top with cheese slices, tomato, thyme, salt and pepper.
- Sprinkle rounds with shredded cheese and drizzle with olive oil.
- Bake at 425-degrees for 15 minutes or until pastry is golden.
- Garnish with fresh thyme and serve immediately.