Sick of making the same old appetizers? We’ll here’s an easy recipe for Tomato & Gruyere Tarts that you’ll want to make all year round. Looks complicated. It’s not. I served it at one of my Oscar parties and it was a hit… so, I’m serving it again over the holidays. Speaking of the Oscars, this recipe was created by my friend Valerie Curtin, a brilliant everything: actress, chef, and Academy Award nominated screenwriter.
If you like easy and cheesy and bubbly — you’re gonna love this. And for those old enough to remember Sally Field’s “you like me, you really like me!” Oscar acceptance speech, this will fit in perfectly with the theme.
Tarts are ready for their close ups:
And betcha you thought these trays were made of slate. They’re not! Made in Italy, they are the perfect way to serve your appetizers in style. No more fancy paper plates! Reusable and available in 5 sizes and 2 colors: slate grey and pearl white.
Here’s the recipe:Print
Tomato & Gruyere Tarts – The Appetizer & The Oscars
Mouth-watering Tomato & Gruyere Tarts that you’ll want to make all year round. Looks complicated. It’s not. Created by my friend Valerie Curtin, a brilliant everything: actress, chef, and Academy Award nominated screenwriter, you’ll love impressing your guests with this easy to make appetizer.
1 1/2 C. ALL PURPOSE FLOUR
1 1/2 STICKS CHILLED UNSALTED BUTTER
4-6 T. COLD WATER
TOMATO GRUYERE TOPPING:
6 OZ. GRUYERE, THINLY SLICED OR GRATED
PLUM TOMATOES (OR CHERRY), SLICE AND DRAINED ON PAPER TOWELS
S & P
3 OZ. GRUYERE
BLEND FOUR, BUTTER, SALT IN PROCESSOR. PULSE UNTIL LOOKS LIKE CORN MEAL. ADD WATER TILL IT JUST COMES TOGETHER. DO NOT FORM BALL.
TURN OUT INTO BOWL TO GATHER PIECES TOGETHER AND THEN ONTO LIGHTLY FLOURED SURFACE. WITH HEEL OF HAND, PUSH TOGETHER AND AWAY FROM YOU TO BLEND BUTTER AND FLOUR AND FORM INTO BALL.
DIVIDE IN HALF AND FLATTEN INTO 6” DISCK. WRAP IN WAXED PAPER AND REFRIGERATE NO MORE THAN 20 MINUTES.
ROLL 1/2 AT A TIME ON GENEROUSLY FLOURED SURFACE INTO 13” CIRCLE. CUT INTO SMALL ROUNDS WITH CUTTER. GATHER SCR APS AND DO THE SAME. TRANSFER TO RIMMED BAKING SHEET. REPEAT WITH OTHER HALF. COVER AND REFRIGERATE.
BRUSH THIN LAYER OF MUSTARD ON EACH ROUND. COVER WITH GRUYERE. TOP WITH TOMATOES. SPRINKLE THYME, S&P AND COVER WITH GRATED GRUYERE. DRIZZLE OLIVE OIL OVER.
BAKE @ 425 FOR APPROX. 20 MINUTES. SERVE IMMEDIATELY OR CAN BE PRE-BAKED EARLIER AND REHEATED BEFORE SERVING.
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