This is an unusual pie however it was delicious. Tomatoes go very well with creamy camembert.
You could also use a bought pastry if in a hurry.
Preparation Time: 15 minutes plus standing time
Cooking Time: 35 minutes
Ingredients For the dough ½ cup flour
2 tbsp unsalted butter, cut
¼ tsp salt
¼ tsp pepper
2/3 tbsp or more of olive oil
1/3 tbsp water
For the filling 1/3 tbsp Dijon mustard
¼ cup gruyere cheese, grated
1 1/3 plum tomatoes, cut into slices and seeds removed
60 g camembert cheese, sliced into thin strips
¼ cup olive oil
1/8 cup parsley, chopped
1/3 tsp rosemary, finely chopped
1/3 tbsp thyme leaves
1/3 small bay leaf, finely crumbled
2/3 garlic clove, minced
Method To make the dough
Mix the flour, butter, salt and pepper until it resembles coarse meal.
Using a fork, mix in 2 tbsp of oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tbsp of oil.
Gather the dough into a ball and flatten into a disk. Wrap it in plastic wrap and chill for 30 minutes.
Preheat the oven to 190°/170° fan forced.
Roll out the chilled dough into a 35cm circle and place it into a tart pan.
For the filling
Spread the mustard over the bottom of the tart shell.
Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere.
In a small bowl, mix the remaining ½ cup of olive oil, all of the herbs, and the garlic together.
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.