The perfect snack to serve with cocktails!


Makes 18 Mini-Tarts

1 1/4 cup all ­purpose flour



1/2 teaspoon salt



1 stick cold butter, in cubes



ice cold water



18 slices of ripe heirloom tomatoes



fresh thyme



1/2 cup freshly grated parmesan



salt and pepper



olive oil


  1. For the crust, place flour, salt and butter in a large bowl.
  2. Use your hands and work the butter into the flour, the mixture should be crumbly and grainy.
  3. Add ice water,just a little at a time until the dough holds together.
  4. Wrap in plastic and let it rest in the fridge for 1 hour. (You can make it a few days beforehand if you want)
  5. Roll it out between two sheets of parchment paper and use a glass or a cookie cutter to cut out circles.
  6. Top each tart with a tomato slice, thyme, parmesan, salt, pepper and some oil.
  7. Bake at 380F for about 15 minutes or until golden.
  8. Cool on a wire rack.

TIP:

Photography by Paul "Sweet Paul" Lowe

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