Recipe by Sharon123
Made with an olive-oil crust and a drizzle of herb-infused olive oil, this is delicious and healthy! This is a wonderful savory tart! Prep time does not include 30 minutes chill time. Adapted from Country Living.
Top Review by Lalaloula
Sharon, this is a very, very yummy quiche recipe!!!! It is very easy to make, has such a great, crunchy crust with a mmmmm lovely tasting filling. We especially enjoyed the herb mix! I used 2 tbs fresh basil, 1 heaping ts of dried rosemary and thyme, cause thats all I had on hand. Im sure using all fresh herbs would make it even more outstanding! Due to dietary reasons I used all whole spelt flour in the crust and left out oil, thus needing more water (about 7-8 tbs). The tart baked up beautifully in the given time and looked very springlike and appetising. Ill surely make this again! THANK YOU SO MUCH for sharing this treat with us! Made and reviewed for Undercover and Magic of herbs-two events in the Photo Forum June 2010.
- 1 1⁄2 cups flour
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 2 tablespoons add more as needed extra virgin olive oil
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 1⁄2 cup grated gruyere cheese
- 4 plum tomatoes, cut into 1/2-inch slices and seeds removed
- 6 ounces camembert cheese, sliced into 1/8-inch strips
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup fresh basil, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leave
- 1 small bay leaf, finely crumbled
- 2 garlic cloves, minced
Directions See How It's Made
- 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!