Ingredients
Tart Dough:
- 1½ c. all-purpose flour
- 6 tbsp. cold unsalted butter
- ½ tsp. salt
- ½ tsp. coarsely ground pepper
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. water
Tart:
- 1 tbsp. Dijon mustard
- ½ c. grated Gruyère cheese
- 4 plum tomatoes
- 6 oz. Camembert Cheese
- ½ c. extra-virgin olive oil
- ¼ c. fresh parsley
- ¼ c. fresh basil
- 1 tsp. fresh rosemary
- 1 tbsp. fresh thyme leaves
- 1 small bay leaf
- 1 clove garlic
Directions
- 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.
- 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 Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
- 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.
- Source: countryliving.com
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