Easy Heirloom Tomato Tartlets

For the dough:

In a food processor, add flour, salt and pepper and pulse to remove lumps. Slowly add cold butter, 1 tablespoon at a time. Pulse after adding each tablespoon of butter. Be sure not to over mix. Feel the dough to check texture. It should stick together when squeezed between your fingers. Add water if needed. Be sure dough is not too wet. Wrap dough in plastic wrap, forming a ball, and refrigerate for at least an hour.

For the tarts:

1. Preheat oven to 400 F. Line a cookie sheet with parchment paper.

2. Slice tomatoes about 1/4 to 1/2 inch thick. Slice onions paper thin, or as thinly as possible. Crush garlic cloves.

3. Roll out pie dough thinly on a lightly floured work surface, until it reaches about 1/8 inch thick. 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). Roll it into a long rectangle and slice into square pieces, about 2 inches by 2 inches. Brush off the pieces of dough to remove excess flour.

4. 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.

5. Crimp dough around the tomato slice to form a cute little package. Combine the egg and water in a small bowl and beat to combine. With a clean pastry brush, coat top of crimped dough with the egg wash. Place tartlets on the parchment-covered cookie sheet. Be sure to leave about 1 inch around each tartlet.

6. Cook for 14-16 minutes until golden brown. Remove pan from oven and set on a rack. Let the tartlets cool 5 minutes on cookie sheet before removing to a wire rack. Serve immediately or at room temperature.