Brie and Tomato Tart

photoThis recipe is inspired by the Art of the Tart book by Tamasin Day-Lewis. Once you master the art of making pie dough, this dish is a must-do! It is great served as a hefty appetizer or, combined with a simple green salad, it also makes for a great summer lunch. If you have time, make the herbed brushing oil the night before, so the flavors have time to mingle.

1 basic pie dough for 12-inch pan (see ingredients below)
1 Tbsp Dijon mustard
1/2 cup Gruyère cheese
1 dozen or so organic tomatoes
1/4 lb mature brie

Herbed Brushing Oil
1/2 Cup olive oil
2 tsp rosemary, thyme, basil, fennel and parsley
1 garlic clove
1 bay leaf

Finely chop all herbs, crush garlic clove and mix with other brushing oil ingredients in a jar. Leave to rest for at least a couple of hours or overnight, if possible.
Make pie dough using 1 1/2 cups organic white flour and 5 1/2 tablespoons of unsalted butter but use good olive oil instead of water – you might need a little more than 2 Tbsp. Chill, then roll, and line a 12-inch tart pan. See more instructions here.
Preheat the oven to 375ºF and put a baking sheet in the oven.
Spread the mustard over the tart shell bottom, then scatter the Gruyère.
Cover with alternate overlapping layers of tomato and brie in concentric circles, then brush two-thirds of the herbed oil over the surface.
Bake the tart on the preheated baking sheet for about 35 minutes; it will be heaving, brown, and bubbling.
Remove from the oven, brush with remaining oil, and let cool for at least 10 minutes before inverting and serving.

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