Cheese tarts with cherry tomatoes

A cheese tart may not sound like a light, summery meal, but try combining it with cherry tomatoes and a fresh salad. The Swiss Gruyère and tomatoes are so delicious together that you’ll want to eat this all summer long.

Method

1. Put the butter, flour, ground pepper and 75 g cheese in a food processor. Process for 10 to 12 seconds until the mixture becomes crumbly. Add the water and pulse 10 to 15 times until a homogeneous mixture forms, but before the dough forms a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

2. Take the dough out of the refrigerator half an hour before baking. Preheat the oven to 180°C. Roll out the dough between two sheets of baking paper or on a floured work surface. Cut out rounds of dough with a cutter the size of your tart tin (plus a few extra centimetres to cover the edges). Prick the base with a fork.

3. Beat the egg and add the milk. Add the thyme, garlic, remaining cheese (30 g), salt and pepper. Pour this mixture over the dough. Garnish each tart with 3 cherry tomatoes. Fold the dough extending above the edge inward. Bake the tarts in the oven for 25 minutes. Garnish with basil before serving