Tomato, Goat's Camembert, and Herb Tart
I made this tart for my sister-in-law, Andrea, her birthday dinner. It was delicious! The only thing I would do different next time is to seed the tomatoes so there's less juice. It's very rich and wonderful!
Tomato, Goat's Camembert, and Herb Tart
serves 6 for supper, 8 for lunch
2 frozen prepared pie dough rounds, thawed
1 Tablespoon Dijon mustard
3/4 cup Gruyere cheese, grated
1 dozen or so organic tomatoes, seeded and sliced, (use heirloom tomatoes if you can find them)
1/4 pound Camembert-style goat's cheese (such as mature Coach Farm Cheese), sliced
Herb brushing oil
1/2 cup extra virgin olive oil
2 teaspoons each finely chopped rosemary, thyme, basil, fennel, and flat-leaf parsley
1 garlic clove, crushed
salt and pepper
1 bay leaf
Combine all the ingredients for the brushing oil in a jar or bowl and leave overnight, if possible, or at least for a couple hours.
Combine with your hands the 2 thawed pie doughs and press into a 12 inch tart pan with a removable bottom. Make sure you press the dough up the sides.
Preheat the oven to 375 degrees and put a baking sheet in the oven.
Spread the mustard over the tart shell bottom, then scatter over the Gruyere. Cover with alternate overlapping layers of tomato and goat's cheese in concentric circles, then brush two-thirds of the herby oil over the surface. Bake the tart on the preheated baking sheet for about 35 minutes. (I ended up leaving it in the oven for about 10 minutes longer, every oven is different). It will be heaving, brown, and bubbling. Remove from the oven, brush with the remaining oil, and let cool for at least 20-30 minutes before inverting and serving.
Tomato, Goat's Camembert, and Herb Tart
serves 6 for supper, 8 for lunch
2 frozen prepared pie dough rounds, thawed
1 Tablespoon Dijon mustard
3/4 cup Gruyere cheese, grated
1 dozen or so organic tomatoes, seeded and sliced, (use heirloom tomatoes if you can find them)
1/4 pound Camembert-style goat's cheese (such as mature Coach Farm Cheese), sliced
Herb brushing oil
1/2 cup extra virgin olive oil
2 teaspoons each finely chopped rosemary, thyme, basil, fennel, and flat-leaf parsley
1 garlic clove, crushed
salt and pepper
1 bay leaf
Combine all the ingredients for the brushing oil in a jar or bowl and leave overnight, if possible, or at least for a couple hours.
Combine with your hands the 2 thawed pie doughs and press into a 12 inch tart pan with a removable bottom. Make sure you press the dough up the sides.
Preheat the oven to 375 degrees and put a baking sheet in the oven.
Spread the mustard over the tart shell bottom, then scatter over the Gruyere. Cover with alternate overlapping layers of tomato and goat's cheese in concentric circles, then brush two-thirds of the herby oil over the surface. Bake the tart on the preheated baking sheet for about 35 minutes. (I ended up leaving it in the oven for about 10 minutes longer, every oven is different). It will be heaving, brown, and bubbling. Remove from the oven, brush with the remaining oil, and let cool for at least 20-30 minutes before inverting and serving.
