Summer Tomato Tart
* • Tart Dough: * • 3 cups all-purpose flour * • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into1/2-inch pieces * • Kosher salt and freshly ground black pepper * • 3 tablespoons extra-virgin olive oil * • 4 tablespoons cold water * • Tart: * • 1 tablespoon Dijon mustard * • 1/2 cup grated Gruyere cheese * • 2 heirloom tomatoes, cut into 1/2-inch slices * • 6 ounces Camembert cheese, sliced into 1/8-inch strips * • 1/2 cup extra-virgin olive oil * • 2 tablespoons finely chopped fresh basil * • 2 tablespoons finely chopped fresh sage * • 2 teaspoons finely chopped fresh oregano leaves * • 1 clove garlic, finely chopped
For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
Mix the mustard and the Gruyere, then spread over the bottom. Alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.
Mix together the olive oil, basil, sage, oregano and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.