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1
For the dough:
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In a food processor, add flour, salt and pepper and pulse to remove lumps.
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3
Slowly add cold butter, 1 tablespoon at a time.
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Pulse after adding each tablespoon of butter.
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Be sure not to over mix.
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Feel the dough to check texture.
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It should stick together when squeezed between your fingers.
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Add water if needed.
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Be sure dough is not too wet.
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Wrap dough in plastic wrap, forming a ball, and refrigerate for at least an hour.
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11
For the tarts:
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1.
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Preheat oven to 400 F. Line a cookie sheet with parchment paper.
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2.
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Slice tomatoes about 1/4 to 1/2 inch thick.
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Slice onions paper thin, or as thinly as possible.
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Crush garlic cloves.
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3.
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Roll out pie dough thinly on a lightly floured work surface, until it reaches about 1/8 inch thick.
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Be sure to use flour to keep dough from sticking to your work surface (I recommend a wood cutting board or your clean kitchen counter).
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Roll it into a long rectangle and slice into square pieces, about 2 inches by 2 inches.
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Brush off the pieces of dough to remove excess flour.
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4.
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Place a slice of tomato on the center of each square of dough, top with onions, cheese, garlic, thyme, and a very small pinch of salt and cracked black pepper.
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5.
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Crimp dough around the tomato slice to form a cute little package.
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Combine the egg and water in a small bowl and beat to combine.
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With a clean pastry brush, coat top of crimped dough with the egg wash. Place tartlets on the parchment-covered cookie sheet.
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Be sure to leave about 1 inch around each tartlet.
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6.
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Cook for 14-16 minutes until golden brown.
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Remove pan from oven and set on a rack.
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Let the tartlets cool 5 minutes on cookie sheet before removing to a wire rack.
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Serve immediately or at room temperature.
