Tomato and Camembert Tart
1 1/2 cup(s) all-purpose flour
6 tablespoon(s) (3/4 stick) cold unsalted butter , cut into 1cm pieces
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground pepper
2 tablespoon(s) (add more as needed) extra-virgin olive oil
1 tablespoon(s) water
1 tablespoon(s) Dijon mustard
1/2 cup(s) grated Gruyère cheese
4 plum tomatoes, cut into 1/2-inch slices and seeds removed
180g Camembert cheese, sliced into 1/8-inch strips
1/2 cup(s) extra-virgin olive oil
1/4 cup(s) fresh parsley, chopped
1/4 cup(s) fresh basil, chopped
1 teaspoon(s) fresh rosemary, finely chopped
1 tablespoon(s) fresh thyme leaves
1 small bay leaf, finely crumbled
1 clove(s) garlic, minced
1.Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal.
2.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.
3.Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
4.Bake the tart: Preheat oven to 190 degrees C. Roll out the chilled dough into a 35cm circle and place it into a tart pan; set aside.
5.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.
6.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.
7.Remove the tart and brush it with the remaining oil. Serve warm