Cheese and Tomato Tart

Ingredients

Directions

1. In a food processor, combine the flour, salt, and pepper.
2. Add butter and, using short pulses, process until the mixture resembles a coarse meal.
3. Add Organic Extra Virgin Olive Oil and ice water, a tablespoon at a time, and pulse until the mixture just begins to come together.
4. 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.
5. Wrap the disk in plastic wrap and refrigerate it for at least 1 hour.
6. 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.
7. Transfer the dough to a 12" tart pan with a removable bottom.
8. 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.
9. Prick the bottom of the shell all over with a fork and chill the tart shell in the refrigerator for at least 30 minutes.

10. Preheat the oven to 375°F.
11. Spread mustard over the entire tart shell and sprinkle shredded emmentaler cheese evenly over the bottom.
12. Place tomatoes on the tart without overlapping the slices and cover each slice of tomato with a slice of Boursin cheese.
13. 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.
14. Combine the basil, parsley, thyme and garlic and sprinkle the mixture evenly over the tart.
15. Drizzle the tart generously with Organic Extra Virgin Olive Oil Kalamata Olive just before serving.