Tomato Tarts (adapted from King Arthur)
Crust (for 4 tarts):
1 cup all-purpose flour
2 oz. cream cheese
1/8 tsp. salt
1 TBSP buttermilk powder
5 TBSP cold butter, cut into small cubes
2 TBSP ice water
Place flour, cream cheese, salt and buttermilk powder in mixing bowl and mix until crumbly. Add in butter and mix briefly, just until butter pieces resemble the size of small peas. Gradually add in water and mix until dough comes together in a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Divide dough into four pieces and roll each dough ball out into a 6 inch circle. I used my silpat to roll them on and there was no sticking, but if you're using your counter you may need to lightly flour it.
Place rolled out dough into tart pans and shape. Roll your rolling pin over the tops of the pan to seal the dough and cut off extra dough. Prick crusts several times with a fork to avoid them puffing while they bake.
Bake for 10 minutes in preheated 350 degree oven. Remove and set aside while preparing the filling ingredients.
1-2 TBSP Dijon mustard
2-3 dozen (depending on size) cherry tomatoes, halved
1 cup shredded cheese (I used a little blue cheese and some sharp cheddar)
2-3 strips bacon, cooked crisp and crumbled
fresh herbs (I used some Italian parsley and some basil) chopped
Heat oven to 425 degrees.
Spread a little mustard on the bottom of each tart crust. Arrange tomatoes in each tart and top with cheeses, bacon and herbs. Bake for 20-25 minutes, or until crust is golden brown and cheeses melted.
Serve warm or at room temperature.