Gruyere And Tomato Tarts Pastry
|Plain flour||1⁄2 Cup (8 tbs)|
|Butter||4 Ounce (125 Grams)|
|Lemon juice||1 Teaspoon|
|French mustard||1⁄2 Cup (8 tbs)|
|Gruyere cheese||6 Ounce (185 Gram)|
|Firm tomatoes||9 Small|
Pastry Sift flour and salt into bowl; rub in butter until mixture resembles coarse breadcrumbs.
Add egg yolks and lemon juice and mix until combined.
Turn on to lightly floured surface; knead lightly.
Roll out pastry to line six 10cm (4in) flan tins.
Bake in hot oven 12 minutes or until pastry is light golden brown.
Remove and allow to cool.
When cold, place filling in cases, bake in moderate oven 20 minutes.
Filling Spread a layer of mustard over base of pastry cases.
Cut cheese into six slices, trim them so they completely cover mustard; add the trimming to the tarts.
Bring a saucepan of water to boil, remove from heat, add tomatoes in batches and leave for 30 seconds, remove and peel skin.
Cut tomatoes in half, squeeze over basin to remove seeds and liquid.
Arrange three tomato halves, cut side down, over cheese on each tart.
Brush the tomatoes with oil.