Cheese Straw Tomato Tartlets

By gina62_cooks

Ingredients

• CRUST:
• 2 1/2 cups AP 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 shredded sharp white cheddar cheese
• 1/2 to 3/4 cup ice-cold water
• FILLING:
• 2 pt red and yellow cherry or grape tomatoes, cut in half
• 3 garlic cloves, minced
• 2 TBSP chopped fresh basil
• 1 TBSP chopped fresh oregano
• 1 TBSP chopped fresh flat-leaf parsley
• 2 TBSP red wine vinegar
• 2 TBSP EVOO
• 1 tsp kosher salt
• 1/4 tsp black pepper
• Shaved Parmesan or crumbled feta

Preparation

Step 1

CRUST:
Pulse first 3 ingredients on a food processor 3 or 4 times or til combined. Add butter, and pulse 5 or 6 times or til crumbly. Stir in cheese. With processor running, gradually add 1/2 cup ice-cold water, and process til dough forms a ball and pulls away from the 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 hrs.
FILLING:
Toss together tomatoes and next 8 ingredients. Let stand 1 to 1 1/2 hrs.

Preheat oven to 400. Roll 1 dough disc 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 second dough disk and muffin pan. Divide tomato mixture among cups.
Bake for 40 to 45 minutes or til golden. Remove from pans. Cool completely on wire racks (about 15 minutes). Sprinkle with cheese.