This is a wonderful dish you can serve by itself for a light lunch or with a nice garden salad. It also will work as a side for dinner. The flavor on this is unbelievable!
This past week has been an interesting endeavor through the kitchen and not everything turned out the way we wanted. I’m learning sous vide is a challenge (more on that in a later post). We also tried various new pasta recipes from a new magazine that simply didn’t measure up. Then there were more depositions and late evenings at the office impacting my ability to blog and cook. This recipe finally made all right with the world. If you’re looking for something bright and savory, give this dish a try. It won’t disappoint.
Mike a pie dough. Whatever is your favorite non-dessert pie dough, make it. If you don’t have a favorite pie dough, I recommend the One Pie Dough to Rule Them All by Chez Pim but add 1 Tbsp fresh ground black pepper. This is a relatively simple and rather fool proof pie dough. Others swear by Smitten Kitchen’s Pie Crust 101, which is derivative of Cook’s Illustrated. Whatever pie dough you like, use it but remember you are making a savory pie crust.
- 2 tablespoon Dijon mustard
- 1 cup grated Gruyère cheese
- 4 plum tomatoes, cut into 1/2-inch wedges with seeds removed
- 6 ounces Camembert cheese, sliced into 1/8-inch strips
- 1/4 cup good olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 clove(s) garlic, minced
Make the tart dough and roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
Spread dijon mustard over the bottom of the tart shell.
Sprinkle the Gruyère evenly over the mustard.
In a small bowl, mix 1/4 cup of good quality olive oil, all of the herbs, and the garlic together. Toss the tomato wedges in the oil herb mixture. Next, layer the tomato wedges and camembert cheese alternating between the two all the way around the tart and in the center. When all the tomato wedges and these have filled the tart, spoon the remaining oil and herb mixture over the tart.
Bake at 375 F on the middle shelf of the oven for 35 minutes. Remove the tart from oven and allow to cool.
Serve and enjoy. We served it with a nice grilled herbed chicken breast and the result was nothing short of amazing!