Tomato And Camembert Tart Recipes

Steps:

• To make the tart dough:
• Using a pastry blender(or 2 knives), mix the flour, butter, salt, and pepper until mixture resembles coarse meal.
• Using a fork, 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, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 375 degrees F.
• Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
• Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
• In a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes.
• Remove the tart and brush it with the remaining oil. Serve warm. Enjoy!

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
• Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
• Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

Steps:

• 1. Preheat the oven to 450 degrees F (230C).
• 2. In a medium-sized mixing bowl, whisk together the eggs and the milk. Season generously with salt and pepper.
• 3. Lay the slices of cheese evenly over the bottom of the pastry shell. Pour the egg mixture over the cheese, and bake in the center of the oven until golden and puffed, 25 to 30 minutes.
• 4. Remove from the oven, separate the tart from the mold, and transfer it to a serving platter. Serve immediately.