Cherry Tomato Tarts – Oracibo

Name: Cherry Tomato Tarts – Oracibo
Ingredients: 1 batch Version 2 pie Dough (see below), using 2 cups unbleached flour & 1 cup whole-wheat flour. Roll the leftover scraps into a ball & freeze to use later.; Generous 1 ½ cups of yellow & red cherry tomatoes; Scant 1 ½ Tbsp. Kosher salt; 1 ½ cups diced onion; 3 Tbsp. EVOO + extra for drizzling or brushing the tomatoes; 1 ½ Tbsp. Dijon mustard; ¾ cup grated Gruyere cheese, not packed down; Freshly ground black pepper; 8 Pitted black olives (I used Italian sun-dried, which worked out very well), cut in half.; Fresh basil leaves, rolled up and sliced chiffonade fashion

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Try Phyllis's delicious Cherry Tomato Tarts made with Sungold and Sweet 100 tomatoes, Gruyere cheese, and fresh basil. Perfect for summer meals!

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Ingredients

1 batch Version 2 pie Dough (see below), using 2 cups unbleached flour & 1 cup whole-wheat flour. Roll the leftover scraps into a ball & freeze to use later.
Generous 1 ½ cups of yellow & red cherry tomatoes
Scant 1 ½ Tbsp. Kosher salt
1 ½ cups diced onion
3 Tbsp. EVOO + extra for drizzling or brushing the tomatoes
1 ½ Tbsp. Dijon mustard
¾ cup grated Gruyere cheese, not packed down
Freshly ground black pepper
8 Pitted black olives (I used Italian sun-dried, which worked out very well), cut in half.
Fresh basil leaves, rolled up and sliced chiffonade fashion