- 2¾ cups all-purpose flour
- 4 Tbsp Italian herb mix (divided)
- 1 tsp salt
- 1 cup plus 2 tablespoons frozen unsalted butter, cut into ½-inch cubes
- ⅓ cup ice cold water (plus 2 Tbsp, if needed)
- 8 ounces cream cheese, softened
- 2 1/2 cups grated sharp white cheddar
- 1 cup fresh basil leaves
- 4–6 small tomatoes (roma or vine), sliced into 1/4″ thick rounds
- Basil for garnish
- To make the crust, combine flour, 2 Tbsp herb mix, and salt in a food processor. Pulse until mixed together.
- Add the butter, and pulse until no chunks are bigger than pea-sized.
- Add the water a Tbsp at a time, until the dough just barely comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- When the dough is chilled, preheat the oven to 375 F.
- Mix until smooth the remaining 2 Tbsp herbs with the cream cheese, and 1 1/2 cups of the grated cheddar.
- Using flour as needed, roll the dough out to 1/8″ thickness. Cut into small rounds (slightly larger than your tomato rounds). Arrange on a lined baking sheet, and spread a thin layer of the cream cheese mixture on each round.
- Top with a basil leaf and tomato slice. Bake for 12-14 minutes, or until the dough has puffed and the tomato is toasted. Remove from the oven, top with a small sprinkle of grated cheddar, and return to the oven for 3 minutes to melt the cheese.
- When finished, top with a piece of basil chiffonade.
This recipes makes a lot of tarts! You’ll probably end up with 40-50 tarts if you use the full recipe.