Parmesan & Tomato Tarts

The perfect snack to serve with cocktails!

Makes 18 Mini-Tarts

1 1/4 cup all ­purpose flour
1/2 teaspoon salt
1 stick cold butter, in cubes
ice cold water
18 slices of ripe heirloom tomatoes
fresh thyme
1/2 cup freshly grated parmesan
salt and pepper
olive oil

  1. For the crust, place flour, salt and butter in a large bowl.
  2. Use your hands and work the butter into the flour, the mixture should be crumbly and grainy.
  3. Add ice water, just a little at a time until the dough holds together.
  4. Wrap in plastic and let it rest in the fridge for 1 hour. (You can make it a few days beforehand if you want)
  5. Roll it out between two sheets of parchment paper and use a glass or a cookie cutter to cut out circles.
  6. Top each tart with a tomato slice, thyme, parmesan, salt, pepper and some oil.
  7. Bake at 380F for about 15 minutes or until golden.
  8. Cool on a wire rack.

Photography by
Paul “Sweet Paul” Lowe