Cheese Straw Tomato Tartlets

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 cup butter cold cut into pieces
• 2 tablespoons olive oil extra virgin 
• 2.5 cups flour all-purpose
• 2 tablespoons basil fresh chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 3  garlic cloves finely chopped
• 2 pt grape tomatoes red yellow cut in half lengthwise
• 0.5 cup ice-cold water 
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 1 tablespoon oregano fresh chopped
• 1 serving parmesan cheese crumbled shaved
• 1 serving crust 
• 0.3 tsp pepper dried red crushed
• 2 tablespoons red wine vinegar 
• 6 oz cheddar cheese shredded white extra-sharp

Equipment

• food processor
• bowl
• oven
• wire rack
• plastic wrap
• muffin tray

Directions

1. Prepare Crust: Pulse first 3 ingredients in a food processor 3 or 4 times or until combined.
2. Add butter, and pulse 5 or 6 times or until crumbly. Stir in cheese. With processor running, gradually add 1/2 cup ice-cold water, and process until dough forms a ball and pulls away from sides of bowl, adding more water, 1 Tbsp. at a time, if necessary.
3. Divide dough in half; place each half on a large piece of plastic wrap. Shape each into a flat disk. Wrap in plastic wrap, and chill 2 to 24 hours.
4. Prepare Filling: Toss together tomatoes and next 8 ingredients; let stand 1 to 1 1/2 hours.
5. Preheat oven to 40
6. Roll 1 dough disk to 1/4-inch thickness on a lightly floured surface.
7. Cut into 12 rounds using a 2 1/2-inch round cutter, rerolling dough as needed; press into cups of a lightly greased 12-cup miniature muffin pan. (Dough will come slightly up sides.) Repeat procedure with remaining dough disk and another muffin pan. Divide tomato mixture among cups.
8. Bake at 400 for 40 to 45 minutes or until golden.
9. Remove from pans. Cool completely on a wire rack (about 15 minutes).
10. Sprinkle with cheese.