Tomato tart

Ingredients:

Dough

• 3 cups premium flour
• 165g chilled unsalted butter, cut into 1cm pieces
• 3 tablespoons extra-virgin olive oil
• 4 tablespoons of cold water

Tart

• 1 tbsp Dijon mustard
• 0.5 cups grated Gruyere
• 4 plum tomatoes, sliced ​​into 1cm thick rounds (remove seeds)
• 170 g Camembert, cut into 0.3 cm thick strips.
• 0.5 cups extra-virgin olive oil
• 2 tablespoons finely chopped fresh basil
• 2 tbsp finely chopped fresh parsley
• 2 tsp finely chopped fresh thyme leaves
• 1 clove garlic, finely chopped

Preparation:

1. Dough:
   
   Using a handheld pastry blender or two knives, combine the flour, butter, and a pinch of salt and pepper until the mixture resembles coarse grains. Add 2 tablespoons of oil and water and pulse until the mixture begins to stick together. Add an additional tablespoon of oil if needed. Form the dough into a ball and flatten it. Wrap the disk in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 190°C. Roll out the chilled dough into a 35 cm circle and place it in a 30 cm tart pan with a removable bottom. Refrigerate for 15 minutes.
3. Tart:
   
   Spread mustard on the bottom of the dough. Sprinkle evenly with Gruyere and alternately layer the tomatoes and Camembert on top of the Gruyere. Bake on the middle rack of the oven for 35 minutes.
4. Combine olive oil, basil, parsley, thyme, and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and let cool slightly before serving. Serve warm, drizzled with the remaining herb oil.