| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 cups all-purpose flour
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons cold water
- 1 tablespoon Dijon mustard
- 1/2 cup grated Gruyere cheese
- 4 plum tomatoes, cut into 1/2-inch slices, seeds removed
- 6 ounces Camembert cheese, sliced into 1/8-inch strips
- 1/2 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons finely chopped fresh thyme leaves
- 1 clove garlic, finely chopped
Instructions
- For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. 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 the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
- For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
- 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. Bake on the middle shelf of the oven for 35 minutes.
- Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 594 |
| Total Fat | 44 g |
| Saturated Fat | 18 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 70 mg |
| Sodium | 370 mg |
| Serving Size | 1 of 8 servings |
| Calories | 594 |
| Total Fat | 44 g |
| Saturated Fat | 18 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 70 mg |
| Sodium | 370 mg |
Reviews
Ratio of crust ingredients are so off… use another crust recipe that has worked for you.
i agree with one of the reviewers that the dough recipe needs tweaking, i had to add twice again the amount of ice water. but the result was gorgeous and divine. a perfect way to use the season’s tomatoes.
Very good tart! The Dijon mustard is a must since it brings all the flavors together. Do not use to much of the camembert since it can make it greasy.
Can this dough be made ahead and frozen after rolled out?
We made this last year to use up an excess of tomatoes from our garden. We will be making it again this year! It’s delicious & so simple to make. We used puff pastry instead of making our own crust last time but might venture to scratch make it this time.
This tomato tart is absolutely delicious! I saw this Bobby Flay episode on Food Network, had all the ingredients, and decided to make it for my dinner guests the same evening. They loved it and asked for the recipe. I did not change a thing. It is great as is. Definitely a keeper recipe.
There must be a mistake in this recipe for the crust!!! 3 cups of flour? I don’t think so, it was impossible to work with the finished ‘dough’. I had to add double the amount of water called for to even make it start to stick together. The whole thing just didn’t taste at all like what I was anticipating. Too bad!!! It was a waste of good (and expensive) cheese!!