Ingerdients
- 9 Amoroso Grape Tomatoes*
- 30 g Dijon Mustard
- 230 g Gruyère, chopped
- 1 1/2 tbsp Extra Light Olive Oil
- Salt and Pepper, to season
- Tarragon Flowers, to serve
For the Pastry:
- 260 g Plain Flour
- 1 pinch Salt
- 155 g Butter, chilled, cut into 1cm cubes
- 3 Egg, yolks
- 1 1/2 tsp Lemon Juice
Method
To make pastry, sift flour and salt into a food processor. Add butter and process until mixture resembles coarse breadcrumbs. Add egg yolks and lemon juice, then process until a dough forms.
Turn dough out onto a lightly floured work surface and knead lightly for 1-2 minutes or until just smooth.
Roll out dough to line 6 x 10cm-round flan tins (with removable bases). Trim edges. Refrigerate tart shells for 30 minutes.
Preheat oven to 180C. Add tins and bake for 10-15 minutes or until pastry is light golden brown. Cool.
Increase oven to 200C.
Place tomatoes in a bowl of boiling water. Stand for 30 seconds, then drain. Transfer to a bowl of iced water until cool. Drain and peel away skin. Half lengthways and scoop out seeds with a teaspoon.
Spread mustard over base of tart cases. Arrange cheese on top, ensuring there are no gaps, and top each tart with three tomato halves, cut-side down. Brush with oil and season with salt and pepper.
Cook for 20 minutes, then add to serving plates and serve garnished with tarragon flowers.
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