Tomato And Camembert Tart Food

TOMATO TART

Steps:

• For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
• For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
• 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. Bake on the middle shelf of the oven for 35 minutes.
• Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

TOMATO AND CAMEMBERT TART

Steps:

• To make the tart dough:
• Using a pastry blender(or 2 knives), mix the flour, butter, salt, and pepper 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 an additional tablespoon of oil.
• Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 375 degrees F.
• Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
• Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
• In a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and 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. Enjoy!

QUICK TOMATO AND BASIL TART

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Place the puff pastry on a non-stick baking sheet. Prick all over with a fork, leaving a 1inc/2cm border around the edge.
• Spread the jar of pesto over the pastry base, being careful not to cover the border. Then lie the tomatoes on top of the pesto, overlapping slightly. Season generously with sea salt and freshly ground black pepper.
• Bake in the oven for 15-20 minutes or until the pastry border is crisp and golden and the tomatoes are soft.
• Dress the salad with two tbsp of olive oil and the lemon juice, season generously with salt and freshly ground black pepper and mix well.
• To serve, cut into the tart into slices. Place the salad in the centre of each serving plate and place a slice of tart on top. Finish with a drizzle of olive oil.

LEEK AND CAMEMBERT TART

Steps:

• Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.
• Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
• Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.

LEEK AND CAMEMBERT TART

Steps:

• Preheat oven to 400°F Roll out each pastry sheet on lightly floured surface to 12-inch square.
• Stack squares and roll to 15-inch square.
• Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round.
• Crimp edge of dough to form 1/4-inch rim.
• Transfer to pizza pan or baking sheet.
• Freeze 10 minutes.
• Melt butter in heavy large skillet over medium heat.
• Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes.
• Season leeks with salt; set aside to cool.
• Bring cream to simmer in medium saucepan over medium heat.
• Reduce heat to low; add Camembert and stir until melted.
• Remove from heat and cool 5 minutes.
• Whisk in egg, cayenne, and nutmeg.
• Set custard aside.
• Sprinkle Parmesan over crust.
• Spread leeks over.
• Drizzle custard over.
• Bake until bottom is golden, about 20 minutes.
• Transfer to rack; cool 10 minutes.
• Serve warm or at room temperature.