Tomato Gruyere Camembert Tart

This delightful and savory tart is from the blog the daily green.

I added my own touches to it, marked by italics. I made it as a side to salmon, although a white fish or just a big salad would pair nicely. It’s also a great brunch treat. It’s so versatile — don’t you just love those types of dishes?

1 1/2 C. flour
6 T. butter (3/4 stick)
salt and pepper to taste
1 T. Dijon mustard
1 C. gruyere, shredded
4-5 plum tomatoes, sliced and quartered
small wedge of camembert, cut into thin strips


    Making the Dough

1. Combine flour, butter, dashes of salt and pepper. Mix until it’s coarse and crumbly.
2. add dashes of rosemary, thyme, basil and pepper
3. Using a fork, mix 2-3 T. of oil and 1 T. water. Mix until dough begins to cling to each other.
4. Shape dough into a ball, then flatten into a disc. Wrap with saran wrap and refrigerate for 30-45 minutes.

    Making the Tart

Preheat oven to 375
1. Roll out dough into wide, thin circle. Place in tart pan.
2. Spread 1 T. mustard evenly over bottom of tart shell.
3. Sprinkle gruyere evenly over mustard.
4. Then layer tomato, camembert and a little extra gruyere. At each layer add a dash of spices.

5. In a small bowl, mix together 1/4 C. olive oil, and spices. Using spoon or brush, pur carefully and evenly top of tart.

6. Bake for 30-35 minutes. Serve warm.



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