Buttery, flaky pastry. Garlicky, thyme-infused cream cheese. Thinly sliced onions. Thick slices of beefsteak tomatoes. Melted, bubbly Gruyere. More thyme, a drizzle of olive oil, a sprinkling of sea salt. Are you drooling yet? No? Just me?
Anyway, these individual sized tomato tarts are sooo good. They’re rustic but impressive, and they’re also easy to make. The hardest part of these is probably grating the cheese… however, if you’re short of time, you can always make the dough a day or two in advance and just keep it in the fridge.
I also didn’t bother to trim the tart dough before folding over the edges because I didn’t mind the more rustic look of ragged dough, but you can definitely trim the dough if you’d prefer clean, straight edges. Alternatively, you could roll the dough into one large rectangle, trim the edges, and then slice into six equal pieces to waste less dough and still get clean edges. Or just be lazy like me, they still taste delicious!
These tarts are also super versatile. Have them as-is for lunch. Add a side salad or a cup of soup and have them for dinner. Add a fried egg (and a mimosa) and have them for brunch. If you have any leftover, they’ll keep well in the fridge and can be reheated in a 350 F oven for 10-15 minutes.
My favorite part of these is probably the thyme and garlic cream cheese, which was actually a last-minute addition. I was originally planning on doing a layer of Gruyere both under and on top of the onions and tomato but then I saw a block of cream cheese in the fridge and decided to mix it up with some thyme and garlic to use as a nice, creamy base to the tarts and boy, I’m glad I did. Definitely do not skip the cream cheese, it ties the whole thing together.
I also definitely recommend beefsteak tomatoes for this over other varieties. Beefsteak tomatoes are nice and hearty tomatoes and have a meatiness to them, especially when sliced thick. The yellow onion adds a mellow onion flavor in the background without overpowering the other flavors. Gruyere is always good, especially when paired with thyme and onion, although a sharp, aged white cheddar would also be good with these and would go well with the tomato in particular… and, yep, we’re back to drooling.
- 2 cups AP flour
- 1 1/2 sticks unsalted butter, cold and cubed
- 1/2 tsp salt
- 1/2 tsp thyme
- 2 to 3 Tbsp cold water
- 8 oz cream cheese, softened
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1 medium yellow onion
- 2 large beefsteak tomatoes
- 4 oz Gruyere
- Salt and pepper to taste
- EVOO, thyme, and sea salt for topping
Make the dough. In a food processor, blitz together the flour, salt, and thyme just until blended. Add the cold cubed butter and pulse until the butter is pea-sized. With the food processor on low, stream in just enough water for the dough to come together. Form the dough into a disc, wrap in plastic wrap, and let chill in the fridge for at least one hour.
After the dough has rested, divide it into six equal sections. Roll each section out on a floured surface to a rectangle – base the size of the rectangle on how large your tomatoes are. You’ll want some border around the edge that you can fold over. Place the rectangles on two unlined sheet pans, three per sheet and place in the fridge while you prep the toppings. Preheat oven to 375 F.
Slice the onion thinly. Slice the tomatoes as well; you can slice these thinly if you want multiple slices per tart, but I opted for a nice thick slice, one for each tart. Grate the Gruyere.
With a mixer, beat together the cream cheese, thyme, garlic powder, and salt and pepper to taste. Remove the dough from the fridge and divide the thyme-garlic cream cheese between each tart; spread evenly, leaving a border on each edge. Layer each tart with onion and tomato slices. Fold the edges of the dough over so it slightly overlaps the tomato slices.
Sprinkle the shredded Gruyere on top. Drizzle each tart with EVOO and sprinkle with thyme and sea salt. Bake for 35-45 minutes or until golden. Let cool for a few minutes before eating. Enjoy!