Tomato tart

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 594, total fat 44 G., saturated fats 18 G., proteins 12 G., carbohydrates 38 G., fiber 2 G., cholesterol 70 mg, sodium 370 mg, sugar 1 G.

This elegant tart is a great way to use ripe summer tomatoes at the height of their season. A soft filling of thin tomato slices, chewy Gruyère, and creamy Camembert rests on a melting shortbread crust, all drizzled with fragrant olive oil and fresh herbs. Perfect for Sunday brunch or a light dinner with wine!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3 cups premium flour
165g chilled unsalted butter, cut into 1cm pieces
3 tablespoons extra-virgin olive oil
4 tablespoons of cold water

Tart

1 tbsp Dijon mustard
0.5 cups grated Gruyere
4 plum tomatoes, sliced into 1cm thick rounds (remove seeds)
170 g Camembert, cut into 0.3 cm thick strips.
0.5 cups extra-virgin olive oil
2 tablespoons finely chopped fresh basil
2 tbsp finely chopped fresh parsley
2 tsp finely chopped fresh thyme leaves
1 clove garlic, finely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: plum tomatoes, Gruyere cheese, Dijon mustard, Camembert cheese, basil, thyme

Cooking the dish according to the recipe:

Dough:

Using a handheld pastry blender or two knives, combine the flour, butter, and a pinch of salt and pepper until the mixture resembles coarse grains. Add 2 tablespoons of oil and water and pulse until the mixture begins to stick together. Add an additional tablespoon of oil if needed. Form the dough into a ball and flatten it. Wrap the disk in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 190°C. Roll out the chilled dough into a 35 cm circle and place it in a 30 cm tart pan with a removable bottom. Refrigerate for 15 minutes.

Tart:

Spread mustard on the bottom of the dough. Sprinkle evenly with Gruyere and alternately layer the tomatoes and Camembert on top of the Gruyere. Bake on the middle rack of the oven for 35 minutes.
Combine olive oil, basil, parsley, thyme, and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and let cool slightly before serving. Serve warm, drizzled with the remaining herb oil.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Bakery / Savory pies / Bobby Flay