Late Summer Savory

Tomato & Camembert Tart
This tart is a favorite of mine, and perfect in late summer when tomatoes and fresh herbs are so plentiful.
This savory tart also makes a beautiful presentation.

For the tart dough:
3/4 cup all-purpose flour
3/4 cup whole wheat flour (you can use all white flour if preferred)
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 teaspoons dried oregano
1 tablespoon sugar
2 tablespoons extra-virgin olive oil (add more as needed)
1 tablespoon water
For the filling:
1 tablespoon Dijon mustard
1/2 cup grated Gruyère or Swiss cheese
4 - 6 plum tomatoes, seeded and cut into 1/2-inch slices ( I wedge some for the top layer)
6 ounces Camembert cheese, sliced into 1/8-inch strips
1/4 cup extra-virgin olive oil
1/4 cup butter, melted
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 large clove garlic, minced very fine or pressed


Using a pastry blender or food processor, combine the flour, butter, salt, pepper, sugar and oregano 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 a little more oil.
Shape into a ball, then flatten into a disk, wrap in plastic wrap.
Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F.
Roll out the chilled dough into a 14-inch circle and place it in a tart pan, carefully pressing the dough into shape.
Run a rolling pin across the top edge of the pan to cut off any overlapping dough.
Spread the mustard over the bottom of the tart shell.
Sprinkle the Gruyère evenly over the mustard and alternately layer the tomato and Camembert over the Gruyère ending with a decorative spiral of tomato wedges.
In a small microwaveable bowl, mix the 1/4 cup of extra-virgin olive oil with 1/4 cup butter. Microwave until butter is almost melted. Carefully remove from microwave and stir until completely melted, mix in the remaining herbs, and the garlic.
Brush two-thirds of the oil mixture over the tart.
Bake for 35 minutes or until golden and melted through.
Remove the tart and brush it with the remaining oil.
Serve warm with crusty garlic bread.
Mmm, So good!