Parmesan, Tomato And Olive Tarts - cooking recipe

Ingredients

10.5 oz cherry tomatoes, halved
2 tbsp extra virgin olive oil
2 tsp fresh thyme leaves
1 cup all-purpose flour
1/4 cup Parmesan cheese, grated
7 tbsp butter, cold, chopped
1 None egg yolk
3 oz pitted black olives

Preparation

Preheat oven to 300\u00b0F. Place tomatoes, cut-side up, on a baking tray. Drizzle with 1 tbsp oil, sprinkle with 1 tsp thyme and season. Bake for 1 hour 10 mins, or until soft and starting to burst. Let cool.
Meanwhile, in a food processor, combine flour, cheese, butter and a pinch of salt. Pulse until combined. Add egg yolk and about 1 tbsp ice water and pulse until just combined. Knead gently on a lightly floured surface until smooth. Cover and chill for 30 mins.
Preheat oven to 350\u00b0F. Lightly grease a baking tray. Divide dough into 6 pieces. Roll each piece until about 1/8 inch thick. Cut into 4 inch rounds, place on prepared tray and chill for 30 mins. Bake for 20 mins, or until crisp and lightly browned. Let cool slightly.
Just before serving, top pastry rounds with tomatoes and olives. Drizzle with remaining oil and sprinkle with remaining thyme. Season.