Tomato Camembert Tart


Tomato Camembert Tart

By Shannon O'Donnell

This savory tart is a no-brainer in terms of great taste:  how can the combination of ripe summer tomatoes, brie, and fresh herbs go wrong?  And it makes for a beautiful presentation at a brunch or shower.  Be careful using your tart pan...they are made to 'separate easily' for the presentation, and if you handle it the wrong way putting it in or taking it out of the oven, you'll have tart all over your kitchen floor...!



* 1 1/2 cups flour
* 6 T unsalted butter (3/4 stick)
* 1/2 t salt
* 1/2 t coarsely ground pepper
* 2 T extra virgin olive oil, plus 1/2 cup later
* 1 T water
* 1 T Dijon mustard
* 1/2 cup Gruyere cheese, grated
* 4 Roma tomatoes, cut into 1/2 slices and seeds removed
* 6 ounces Camembert, cut into 1/8 inch strips
* 1/4 cup fresh parsley, finely chopped
* 1/4 cup fresh basil, finely chopped
* 1 t fresh rosemary, finely chopped
* 1 T fresh thyme leaves
* 1 small bay leaf, finely crumbled
* 1 clove garlic, minced
* 1/3 cup grated Parmesan


1)  Make tart dough:  Using a pastry blender, combine flour, butter, salt and pepper until mixture resembles coarse meal.  Mix in 2 tablespoons of the olive oil and the water.  Gather into a ball, flatten into a disk, and wrap in plastic wrap.  Chill for 30 minutes.
2) Bake the tart:  preheat oven to 375°.  Press dough into an 11" tart pan.  Spread mustard over the bottom of the tart shell.  Sprinkle Gruyere evenly over the mustard layer.  Alternately fan out tomatoes and Camembert.  In a small bowl, mix the herbs with the remaining 1/2 cup olive oil and the garlic, then brush over the top of the tomato layer.  Sprinkle evenly with the Parmesan cheese.  Bake about 35 minutes.
3) Let tart cool before carefully removing from tart pan. Serve on cake platter.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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