📖 Instructions

1. **For the Savory Tart Crust:** In a large bowl, whisk together the all-purpose flour and salt. Add the cold, unsalted butter cubes. Using your fingertips or a pastry blender, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. This step is crucial for flakiness, so work quickly to keep the butter cold.
2. Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix! If it's too crumbly, add a tiny bit more water, but aim for it to be just moist enough to hold its shape.
3. Turn the dough out onto a lightly floured surface and gently bring it together into a flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and prevents the crust from shrinking too much during baking.
4. While the dough chills, **prepare the Cheese Filling:** In a medium bowl, beat the softened cream cheese until smooth and creamy. A hand mixer or a sturdy whisk works well here. Add the large eggs, one at a time, beating well after each addition until fully incorporated.
5. Stir in the grated sharp cheddar cheese, grated Gruyère cheese, minced fresh chives, minced fresh thyme, and a pinch of salt and black pepper. Mix until just combined. Be careful not to overmix the filling, as this can make it tough.
6. Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with butter or cooking spray. This will help prevent the tarts from sticking.
7. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 2-inch round cookie cutter or a small glass to cut out 24 circles. Reroll scraps as needed, but try not to overwork the dough.
8. Carefully press each dough circle into the prepared mini muffin cups, gently shaping it to fit the bottom and sides. Don't worry if it's not perfectly uniform; rustic charm is part of the appeal!
9. Divide the cheese filling evenly among the prepared crusts, filling each about two-thirds full. You might find a small spoon or a piping bag helpful for this step.
10. Bake for 18-22 minutes, or until the crusts are golden brown and the filling is set and lightly puffed. The edges of the crust should look nice and crisp.
11. Remove the muffin tin from the oven and let the tarts cool in the tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.
12. Serve warm or at room temperature. These are absolutely delicious fresh out of the oven, but they hold up beautifully for entertaining too. Enjoy your delectable little bites!