Best 2 Camembert And Tomato Tart Recipes

Embark on a culinary journey with our delectable Camembert and Tomato Tart, a symphony of flavors that will tantalize your taste buds. This savory tart combines the creaminess of Camembert cheese with the vibrant freshness of tomatoes, all nestled in a flaky, golden-brown crust. Indulge in a step-by-step guide to crafting this delightful dish, complete with variations to suit your preferences. Discover the secrets of making a classic tomato sauce, a vegan alternative using silken tofu, and a gluten-free crust option for those with dietary restrictions. Elevate your culinary skills with our comprehensive guide to this versatile tart, and impress your friends and family with a dish that's both visually stunning and bursting with flavor.

Here are our top 2 tried and tested recipes!

TOMATO AND CAMEMBERT TART

Tomato and Camembert Tart image

Made with an olive-oil crust and a drizzle of herb-infused olive oil, this is delicious and healthy! This is a wonderful savory tart! Prep time does not include 30 minutes chill time. Adapted from Country Living.

Provided by Sharon123

Categories Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups flour
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons add more as needed extra virgin olive oil
1 tablespoon water
1 tablespoon Dijon mustard
1/2 cup grated gruyere cheese
4 plum tomatoes, cut into 1/2-inch slices and seeds removed
6 ounces camembert cheese, sliced into 1/8-inch strips
1/2 cup extra virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leave
1 small bay leaf, finely crumbled
2 garlic cloves, minced

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!

Nutrition Facts : Calories 274.8, Fat 22.2, SaturatedFat 8.3, Cholesterol 30.4, Sodium 248.6, Carbohydrate 13.3, Fiber 0.9, Sugar 0.7, Protein 6.2

LEEK AND CAMEMBERT TART

Leek and Camembert Tart image

Categories Milk/Cream Cheese Egg Appetizer Bake Leek Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 10

Ingredients

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons (1/4 stick) butter
4 leeks (white and pale green parts only), sliced (about 4 cups)
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese, cut into 1/2-inch pieces
1 large egg
Pinch of cayenne pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan cheese

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.

Tips:

Use a ripe Camembert cheese for the best flavor.
Make sure the tomatoes are ripe and juicy.
Use a good quality puff pastry for a light and flaky crust.
Don't overcook the tart, or the cheese will become runny and the tomatoes will lose their flavor.
Serve the tart warm or at room temperature.

Conclusion:

This Camembert and Tomato Tart is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover tomatoes and cheese, and it's sure to be a hit with your family and friends.