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.