The original version of this recipe came from Country Living Magazine, January 2002, although it has gone through many iterations and changes in our house. Funny that it was first published midwinter—to us, it’s the flavor of summer, and we simply must have it at least once every summer. But I’m happy to see that date and be reminded that we can enjoy it any time of year!
Note the secret ingredients in the crust: olive oil, and pepper. Either Camembert or Brie work equally well. You can use almost any fresh herbs you have; the parsley and bay leaf are almost essential, and chives are very nice. I rarely have the fresh rosemary called for – it does not do well in this climate.
Leftovers are, well, wonderful.
The tart goes beautifully with a crisp salad and white wine or a nice rosé. Erin and her mother would definitely approve!
Tomato Camembert Pie1-1/2 cups all-purpose flour
6 tablespoons cold butter (3/4 stick), cut into pieces
½ teaspoon salt
½ teaspoon coarsely ground black pepper
2-3 tablespoons olive oil
1 tablespoon water
1 tablespoon Dijon mustard
3/4 cup Gruyere, grated
4 plum or Roma tomatoes, sliced 1/4 inch thick; if your tomatoes are fat, you may need to cut the slices in half
6 ounces Camembert or Brie, sliced 1/8 inch thick
1/4 cup fresh parsley
1/4 cup fresh basil
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 small bayleaf
1 clove garlic, minced
1/4 cup olive oil, scant
Gather the dough into a ball and flatten into a disk.
Don’t play frisbee. Instead, wrap the disk in plastic wrap and chill in the fridge about 30 minutes.
Create the tart: Preheat oven to 375 degrees. Roll out chilled dough and place into a tart shell; allow about 1/4 inch of dough to stick out above the edge of the pan, for shrinkage.
Layer the tomato and Camembert strips around the outer 3-4 inches of the shell; fill in the middle with leftover tomato and cheese.
In that food processor, mix the herbs, garlic, and oil. You’ll have about 3/4 cup of herb paste. Brush about ½ cup over the tart.
Bake the tart: Bake tart on the middle shelf for 35 minutes.
Remove from oven and brush with the remaining herb paste. Serve warm.
Makes one 10-11 inch tart -- 6-8 servings.
From the cover of BUTTER OFF DEAD: As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …
Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.
Connect with her on her website or on Facebook.