Cherry Tomato Tarts

Name: Cherry Tomato Tarts
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; Garnish: 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

www.oracibo.com

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

View full recipe on www.oracibo.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.oracibo.com.

Share this recipe:

Cooking tools:

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
Garnish: 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