Cheese Straw Tomato Tartlets

By june

Ingredients

• Crust:
• 2 1/2 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/4 to 1/2 tsp dried crushed red pepper
• 3/4 cup cold butter, cut into pieces
• 1 1/2 cups (6 oz) shredded extra-sharp white Cheddar cheese
• 1/2 to 3/4 cups ice-cold water
• Filling:
• 2 pt red and yellow cherry or grape tomatoes, cut in half lengthwise
• 3 garlic cloves, finely chopped
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh flat-leaf parsley
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Crumbled feta or shaved Parmesan cheese

Preparation

Step 1

Prepare Crust: Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until crumbly. Stir in cheese. With processor running, gradually add 1/2 cup ice-cold water, and process until dough forms a ball and pulls away from sides of bowl, adding more water, 1 tbsp at a time, if necessary.
Divide dough in half, place each half on a large piece of plastic wrap. Shape each into a flat disk. Wrap in plastic wrap, and chill 2 to 24 hours.
Prepare Filling: Toss together tomatoes and next 8 ingredients; let stand 1 to 1 1/2 hours.
Preheat oven to 400 degrees. Roll 1 dough disk to 1/4-inch thickness on a lightly floured surface. Cut into 12 rounds using a 2 1/2-inch round cutter, rerolling dough as needed; Press into cups of a lightly greased 12-cup miniature muffin pan. (Dough will come slightly up sides). Repeat procedure with remaining dough disk and another muffin pan. Divide tomato mixture among cups.
Bake at 400 degrees for 40 to 45 minutes or until golden. Remove from pans. Cool completely on a wire rack (about 15 minutes). Sprinkle with cheese.