Tomato And Camembert Tart

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 1/2 cups flour
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 2 tablespoons add more as needed extra virgin olive oil
• 1 tablespoon water
• 1 tablespoon dijon mustard
• 1/2 cup grated gruyere cheese
• 4 plum tomatoes, cut into 1/2-inch slices and seeds removed
• 6 ounces camembert cheese, sliced into 1/8-inch strips
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leave
• 1 small bay leaf, finely crumbled
• 2 garlic cloves, minced

Recipe

• 1 to make the tart dough:
• 2 using a pastry blender(or 2 knives), mix the flour, butter, salt, and pepper until mixture resembles coarse meal.
• 3 using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. if necessary, add an additional tablespoon of oil.
• 4 gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
• 5 preheat oven to 375 degrees f.
• 6 roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
• 7 spread the mustard over the bottom of the tart shell. sprinkle the gruyère evenly over the mustard and alternately place the tomato and camembert over the gruyère.
• 8 in a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart. bake on the middle shelf of the oven for 35 minutes.
• 9 remove the tart and brush it with the remaining oil. serve warm. enjoy!