Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Spread the mustard over the bottom of the tart shell. Chill in the refrigerator for 15 minutes. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Wrap the disk in plastic wrap and chill for 30 minutes.įor the tart: Preheat the oven to 375 degrees F. Gather the dough into a ball and flatten into a disk. If necessary, add an additional tablespoon of oil. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. Bake for 30 minutes.Ĭool slightly, cut into squares, and serve warm or at room temperature.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. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Ingredients 1 head garlic 3 tablespoons olive oil All-purpose flour, for dusting 1/2 recipe Pate Brisee for Tomato Tart 2 ounces Italian fontina cheese, grated (about 1/2 cup) 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick Coarse salt and freshly ground pepper Directions Step 1 Preheat oven to 350 degrees. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Place overlapping tomatoes in rows on top. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Brush the mustard on the crust with a pastry brush. Check the pastry during baking pierce any spots that bubble up. Bake for another 8 to 10 minutes, until lightly browned. If you’re not a fan of overly sweet desserts, this is for you. It’s also topped with fresh berries and dusted with powdered sugar for an extra pretty finish. Using a dinner fork, pierce the pastry in many places. Lemon Tart with a Buttery Shortbread Crust One bite of this shortbread crust filled with homemade lemon curd and you’ll be in heaven. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Place a second sheet pan directly on the pastry and bake for 15 minutes. Annas Tomato Tart For the filling 2 pounds firm medium (2-inch) tomatoes, cored and sliced inch thick 1 cup whole fresh parsley leaves, lightly packed. Don't worry if it doesn't fit exactly you want it to cover most of the bottom of the pan but it can be a little rough on the sides. On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Pour the mixture over the tomatoes and toss gently. With the processor running, pour the olive oil down the feed tube and process until combined. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Meanwhile, place the tomatoes in a large bowl. Wrap in plastic wrap and refrigerate for 30 minutes. Dump onto a floured board and roll it into a flat disk. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Add the egg yolks and pulse a few times to combine. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade.
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