Tomato Queen Tart

Behold! A tart of such magnificent impertinence that even the roses shall blush redder with envy! Campari tomatoes march in perfect formation around a blazing crown of horseradish, garlic, thyme, and noble Gruyère, all imprisoned within a buttery crust so exquisitely crisp that anyone who dares leave a crumb upon the plate shall be sentenced at once...to a second helping!

Its sweetness whispers, its sharpness shouts, and its cheese reigns with absolute authority. Off with the ordinary appetizers…this tart alone deserves the throne!

Ingredients

1 1/4 cups flour
1/2 tsp kosher salt
1/2 tsp sugar
1/2 cup unsalted butter
2 tbs ice water
12 Campari tomatoe
2 cups finely grated Gruyère cheese
1/2 cup finely grated fresh horseradish
2 tbs fresh thyme
3 cloves garlic
1/4 tsp cayenne
1/2 tsp black pepper
1 tbs olive oil
1 tsp Malden salt

Directions

In a food processor, add the flour, salt, and sugar. Grate the butter using the large holes on a box grater into the food processor. Pulse 8-10 times to combine. Slowly add the ice water to form a dough. Wrap dough in plastic wrap and refrigerate for one hour.
Preheat your oven to 400 degrees F.
In a large bowl combine the Gruyère cheese, horseradish, thyme, cayenne, and black pepper. Using a microplane, grate the garlic into the mixture and combine.
Roll out your dough into a 10 inch circle and place it into an 8 inch tart pan, remove any extra dough fro the edges. Fill the tart with the cheese mixture. Slice the tomatoes in half and nestle them into the cheese mixture, season the tomatoes with salt and drizzle with olive oil.
Bake the tart for 35 minutes, remove from oven and allow to cool for 5 minutes before removing from the pan and slicing.
Serve.