- Serves: 6-8
- Cook Time: 35 minutes
- Prep Time: 50 minutes plus infusing overnight and chilling
- Effort: medium
- oil, for greasing
- flour, for dusting
- 1 tbsp Dijon mustard
- 100 g gruyère cheese, grated
- 12-14 tomatoes, sliced
- 4 round, rinded goats' cheese, weighing about 125g each
For the herb oil:
- 125 ml extra virgin olive oil
- 2 tsp finely chopped rosemary
- 2 tsp finely chopped thyme
- 2 tsp finely chopped basil
- 2 tsp finely chopped leaves fennel
- 2 tsp finely chopped flat leaf parsley
- 1 fresh bay leaf
- 1 clove garlic, crushed
- black pepper
For the shortcrust pastry:
- 180 g plain flour
- 80 g chilled unsalted butter
- 2-3 tbsp olive oil
1. Combine all the ingredients for the herb oil in a jar or bowl. Leave overnight if possible, or at least a couple of hours.
2. To make the shortcrust pastry, sift the flour unto a large mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the olive oil and stir with a fork until the mixture clings together. Knead lightly and form into a ball. Wrap in cling film and chill for 30 minutes.
3. Preheat the oven to 190°C/gas 5. Place a baking sheet in the oven to heat.
4. Lightly grease a 30cm tart tin with a removable base.
5. Place the dough on a floured surface and roll out into a thin circle large enough to line the tart tin. Place the dough in the tin, pressing it into the sides. Trim the edges neatly.
6. Spread the mustard over the pastry base, then scatter over the Gruyère. Cover with alternate overlapping slices of tomatoes and goat cheese, arranged in concentric circles. Brush with two-thirds of the herb oil.
7. Place the tart on the preheated baking sheet, and bake for about 35minutes, until heaving, brown and bubbling.
8. Remove from the oven, brush with the remaining oil, and leave in the tin for at least 10 minutes before turning out.
9. Serve hot or warm.
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