Tomato Thyme Double Cheese Tart

It has been my long time wish to bake savory tarts and I could finally bake them in my kitchen. Yes, this time the Baking Partners Challenge was to bake either tarts or scones. I chose to bake these tarts. I should say, though they are high on the butter and cheese, yet the tart was bursting with flavors. I and my husband enjoyed them very much. The recipes were suggested by Archana of The Mad Scientist's Kitchen. I skipped the Sage as I did not have them on hand. Please feel free to add it. Thanks Archana for these wonderful tarts. I would love to try the scones as well, maybe a little later.

Now off to the recipe:

What you’ll need

For the pastry crust

1. All Purpose Flour – 3 cup
2. Butter – 150 gm
3. Gruyere Cheese – 75 gm
4. Salt – ½ tsp
5. Pepper – ¼ tsp
6. Red Chilly Powder – ½ tsp
7. Cold Water – 10 tbsp

For the filling

1. Cherry tomatoes – 450 gms
2. Olive Oil – 2 tbsp
3. Salt – ½ tsp
4. Pepper – ½ tsp
5. Gruyere Cheese – 100 gm
6. Djon Mustard – 2 tsp
7. Dried Thyme – 2 tsp

Method

1. Preheat the oven to 190C.
2. Halve the tomatoes and place them on a baking tray.
3. Drizzle with olive oil and season with salt and pepper.
4. Bake for 10 minutes. Remove from oven and allow to cool.
5. In the meanwhile prepare the crust, In a wide bowl, take the all purpose flour, add the salt, pepper, chilli powder and mix well.
6. Now add the cold cubed butter and rub with your fingers so the flour resembles bread crumbs.
7. Mix in the cheese gently.
8. Add the water and bring the flour together. Don’t knead.
9. Wrap the dough in cling flim and place in the refrigerator for 15 to 20 minutes.
10. No pre – heat the oven to 200 deg C.
11. Line a rectangular tray with aluminium foil, in such a way that you have extra foil on all four side.
12. Now roll out the dough and press it into the tray up until the sides as well.
13. Prick the dough all over with a fork, so that it doesn’t puff up.
14. Now place another foil on top of it and cover it all over with some dried beans like rajma or Karamani.
15. Blind bake for 15 minutes.
16. Now remove the beans and bake again for another 10 minutes.
17. Remove from oven.
18. Assembling the tart, Mix the cheese and djon mustard and spread it over the prepared crust.
19. Place the tomatoes over it. Sprinkle the herbs  and bake at 180 C for 40 minutes and then for another 15 minutes at 220 C.
20. Carefully remove from oven allow to cool.
21. To remove the tart just lift with the help of the foil and transfer to a plate.

Serve warm.