Try this savory tart filled with creamy cheeses and juicy tomatoes!
- 1 tbsp sweet hot mustard
- ½ cup shredded emmentaler cheese
- 4 roma tomatoes, seeded and cut into ½" slices
- 6 oz Boursin cheese, cut into ⅛" slices
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh thyme
- 1 clove garlic, minced
- ½ cup Amoretti® Organic Extra Virgin Finishing Olive Oil
- In a food processor, combine the flour, salt, and pepper.
- Add butter and, using short pulses, process until the mixture resembles a coarse meal.
- Add Organic Extra Virgin Olive Oil and ice water, a tablespoon at a time, and pulse until the mixture just begins to come together.
- Turn the dough out onto a lightly floured surface, gather it into a ball with a dough scraper and your hand, and gently flatten the ball into a smooth disk about 1½ inches thick.
- Wrap the disk in plastic wrap and refrigerate it for at least 1 hour.
- Remove the chilled dough from the refrigerator, place it on a lightly floured surface and roll it out into a 14" round about ⅛" thick.
- Transfer the dough to a 12" tart pan with a removable bottom.
- Gently press the dough into the pan without stretching it and roll the rolling pin back and forth over the edge of the pan to trim the excess dough.
- Prick the bottom of the shell all over with a fork and chill the tart shell in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F.
- Spread mustard over the entire tart shell and sprinkle shredded emmentaler cheese evenly over the bottom.
- Place tomatoes on the tart without overlapping the slices and cover each slice of tomato with a slice of Boursin cheese.
- Bake the tart on the middle rack of the oven for 35 minutes. Remove the tart and allow it to cool for 15 minutes before serving.
- Combine the basil, parsley, thyme and garlic and sprinkle the mixture evenly over the tart.
- Drizzle the tart generously with Organic Extra Virgin Olive Oil Kalamata Olive just before serving.
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