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1
Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar.
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2
Pulse quickly until the butter is the size of peas.
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3
Add very cold, ice water in a small stream until the dough just comes together.
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4
Empty the work bowl out onto waxed paper and halve the dough.
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5
Using the ends of the paper, shape into 2 balls.
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6
Wrap in plastic wrap and place in refrigerator until ready for use.
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7
Make caramelized onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden.
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8
Remove from heat and let cool, set aside.
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9
To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with corn meal.
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10
Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin or the tomatoes will bleed through bottom.
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11
Place disk in pie tin and repeat until all 8 are done.
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12
Place dough in tins on baking sheets.
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13
Preheat oven on to 375 degrees F.
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14
Brush bottoms of dough shell with 1 teaspoon of mustard.
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15
In the following order place into each shell: 2 tablespoons of shredded cheddar cheese, 1 tablespoon caramelized onion, 4 slices of tomato, salt and pepper, and 1 teaspoon of olive oil.
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16
Fold in the tops of the flaps of extra dough around the tomatoes, brush dough with egg whites.
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17
Bake for 30 to 45 minutes.
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18
Right before serving, garnish top with basil.
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19
Serve at room temperature.
