Yield: 8 servings
For the tart dough
3 cups all-purpose flour
12 tablespoons (1½ sticks) cold, unsalted butter, cut into ½-inch pieces
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil, divided
4 tablespoons ice-cold water
For the tart
1 tablespoon Dijon mustard
½ cup grated Gruyere cheese
4 plum tomatoes, cut into ½-inch slices, seeds removed
6 ounces camembert or brie cheese, sliced into 1/8-inch strips
¼ cup extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme leaves
½ clove garlic, finely chopped
1. 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 1 more tablespoon of oil. Gather the dough into a ball and flatten into a disc. Wrap the disc in plastic wrap and chill for 30 minutes.
2. For the tart: Preheat the oven to 375 degrees. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan, preferably with a removable bottom. Chill in the refrigerator for 15 minutes.
3. Spread mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and camembert or brie slices over the Gruyere. Bake on the middle shelf of the oven for 30 minutes.
4. While the tart is baking, mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. When the tart has baked for 30 minutes, brush the top of it with 3 to 4 tablespoons of this mixture and return to the oven to bake an additional 5 minutes. Reserve the rest of the oil mixture for future use.
5. Allow the tart to cool briefly before serving. Serve warm.
Per serving: 533 calories; 37g fat; 17g saturated fat; 69mg cholesterol; 12g protein; 38g carbohydrate; 1g sugar; 2g fiber; 252mg sodium; 168mg calcium.
Recipe adapted from Bobby Flay, via the Food Network