Tomato and Camembert Tart

This tart tastes even better than it looks. Enjoy a recipe that makes good use of fresh cheese from the market.

INGREDIENTS
1 1/2 cups all-purpose flour
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup plus 2–3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon Dijon mustard
1/2 cup Gruyere, grated
4 plum tomatoes, cut into 1/2-inch slices and seeds removed
6 ounces Camembert, sliced into 1/8-inch strips
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 small bay leaf, finely crumbled
1 clove garlic, minced

PREPARATION
1. Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt and pepper until mixture resembles coarse meal. 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. Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.

2. Bake the tart: Preheat oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. 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. Remove the tart and brush it with the remaining oil. Serve warm.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 276
Total Fat: 22 g
Saturated Fat: g
Cholesterol: 31 mg
Sodium: 259 mg
Carbohydrates: 14 g
Fiber: 1 g
Protein: 6 g

SERVING SUGGESTIONS
Serve with Buttery Sage Rolls and Creamy Italian White Bean Soup.

Originally published in