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Number of servings: 6

Ingredients:

The dough:

1 ½ cups all purpose flour

6 tbsp unsalted butter, cold, cut into 1/2” pieces

2 tbsp olive oil (plus more as needed)

1 tbsp water

½ tsp salt

½ tsp pepper

The filling:

6 ounces Camembert cheese, cut into 1/8” thick slices

½ cup grated Gruyere or Swiss cheese

4 Roma tomatoes, sliced 1/2” thick

¼ cup fresh parsley, chopped (use flat leaf Italian parsley if possible)

¼ cup fresh basil, chopped

2 cloves of garlic, minced

½ cup olive oil (use extra virgin olive oil)

1 tbsp Dijon mustard

1 tsp fresh rosemary, minced

2 tsp fresh thyme leaves

1 bay leaf, crumbled into very small pieces

Preparation:

Start by making the dough for your tart. Combine the flour, butter, salt and pepper using a pastry cutter or two knives until you create a coarse, mealy mixture. Mix in 2 tbsp olive oil and the water using a fork, mixing just until the mixture starts to hold together at the bottom – add another tbsp of olive oil if needed. Gather the dough into a ball and flatten it out into a disk; wrap it in plastic wrap and place in the refrigerator for 30 minutes to chill.

Next, preheat your oven to 375 F while you roll out the dough into a 14” circle. Place the dough in a tart pan (or 9” circular pie tin) and set aside. Spread the mustard on the bottom of the shell, followed by the shredded Gruyere or Swiss cheese. Next, place alternating layers of tomato and sliced Camembert over the Gruyere.

Mix together the rest of the olive oil, the herbs and the garlic in a small bowl. Brush about three fourths of the mixture on the tart. Bake the tart for 35 minutes, then remove from the oven, brush with the rest of the oil mixture and serve warm.