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Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Rimrocker Cheese-Potato Croquettes with Chive crème fraîche

Chef Damon Jones dreamed up this play on a loaded baked potato after tasting a sample of Rimrocker cheese from Tumalo Farms. At the chef s Ashland restaurant, he serves the croquettes on a bed of microgreens. If you can’t find Rimrocker cheese, you can substitute a semihard cheese such as cheddar from a local dairy instead. Make this recipe the day after a holiday dinner when leftover mashed potatoes are in plentiful supply.

½ C. crème fraîche
2 T. finely chopped chives

2 tsp. unsalted butter
1/2 C. finely chopped leeks
1 1/2 C. mashed potatoes, cooled
4 oz. semihard cheese, such as Tumalo Farm’s Rimrocker cheese, coarsely grated (about 1 C.)
1/2 C. plus 2 T. plain dried breadcrumbs
Salt and freshly ground black pepper
1 egg
Extra-virgin olive oil

Make the chive crème fraîche: Whisk the crème fraîche and chives together in a small bowl until well combined. Cover and refrigerate until ready to use. Make the croquettes: Melt the butter in a medium skillet over medium-low heat and cook the leeks, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat and let cool slightly. Mix the leeks, mashed potatoes, cheese, and 2 T. the breadcrumbs together in a medium bowl with a rubber spatula until well combined. Salt and pepper to taste. Portion the potato mixture into 8 small croquettes using your hands. Lightly beat the egg in a shallow dish. Spread the remaining ½ C. bread crumbs in a separate shallow’ dish. Place the dishes next to each other and dip the potato cakes in the egg, turning once to coat both sides, and then the breadcrumbs, turning once to coat both sides. Line a plate with paper towels. Coat the bottom of a large skillet with olive oil and warm over medium heat. Add the croquettes to the skillet and, working with 4 cakes at a time, cook them over medium-high heat until golden brown, about 3 minutes per side. Transfer the cakes to the paper towel-lined plate to drain; cover the plate with foil to keep warm while you cook the remaining cakes. Divide the croquettes among four plates. Serve piping hot with a dollop of chive crème fraîche.

Cheese-Topped Mushroom Caps with Spinach

Cheese-Topped Mushroom Caps with Spinach

8 very large mushrooms
1 small onion, minced
1/4 C. grated carrots
1 tsp. olive oil
1 C. packed spinach leaves, finely chopped
2 T. toasted sunflower seeds
1 T. minced fresh parsley
1/4 C. shredded reduced-fat Swiss cheese

Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.

Yield: 8 servings
Calories: 43
Fat: 2.4g
Fiber: 1g

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

16 sourdough toast fingers
4 T. (2 oz.) unsalted butter, melted
1 tsp. smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 C. finely grated gruyère cheese (about 1 1/2 oz.)
2 T. finely grated Romano cheese
1 T. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh thyme leaves (optional)
4 large eggs

Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.

Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.

Don’t have adorable chicken or other tiny egg C. and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil (sprouting)

4 buffalo mozzarella balls

200g of fresh peas

200g of broad bean pods

1 handful of fresh mint, leaves removed from stalks, torn into small pieces

100g of pea shoots

olive oil

2 lemons, 1 cut into wedges

salt

pepper

 

Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to come up to room temperature – this allows the cheese to soften and brings out the delicate flavor of the mozzarella Drop the broad beans into a pan of boiling water. After a minute, add the peas and allow to cook for another minute. Strain the beans and peas and immediately refresh in iced water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife and remove the little white germ, which can have a bitter flavor. Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon to taste and add a few drops of olive oil. Season with salt and pepper to taste. To plate, tear each mozzarella ball in half and season lightly. Divide piles of the broad beans, peas and pea shoots between four plates and top with the mozzarella. Finish with another spoonful of the peas and beans, some olive oil and a little more lemon juice. Garnish with the lemon wedges and serve.

WIW:  Savory Cheese Waffles

WIW:  Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

2 large eggs

2 cups whole milk

8 tablespoons unsalted butter (1 stick), melted

2 cups shredded Irish cheddar cheese (about 5 ounces), such as Dubliner

 

Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.  What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread1 loaf french bread
1/2 C. butter
1 C. shredded jack cheese
1 C. shredded asiago cheese
1 C. mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

4 burrito-sized flour tortillas

1 cup shredded mozzarella cheese

1 large chicken breast

Extra virgin olive oil, Italian seasoning, salt, pepper

1/2 cup chopped artichoke hearts

1/4 cup julienned sun dried tomatoes packed in olive oil, drained

1/2 avocado, sliced

For the honey-balsamic dipping sauce:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 Tablespoon honey

1 clove garlic, microplaned or finely minced

salt & pepper

 

For the Honey-Balsamic Dipping Sauce: Add ingredients to a jar with a tight fitting lid, or bowl then shake or whisk until combined. Set aside.  Brush chicken breast on both sides with extra virgin olive oil then season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes a side in a small skillet over medium-high heat until no longer pink in the center. Let rest for 5 minutes, then chop into bite-sized pieces.  Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.

Rocket, Fennel and Herb salad with Goat’s Cheese

Rocket, Fennel and Herb salad with Goat’s Cheese

Rocket, Fennel and Herb salad with Goat’s Cheese

 

¾ ounce pack marjoram, washed and picked

8 x 15 ml spoons extra virgin olive oil (15ml = 1 T.)

2 x 3.5 oz packs goat’s cheese

50 g pack organic rocket (2-3 C.)

1 fennel bulb, halved and very finely sliced

50 g pitted black olives (1/2 C.)

¾ oz. pack lemon basil, washed and picked

Juice ½ lemon

Salt and freshly ground black pepper

2 red chillies, deseeded and finely sliced

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop. Combine with 2 x 15ml spoons of the olive oil and rub all over the goat’s cheese. Place the goat’s cheese on a baking sheet and cook in the oven for approximately 10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste. Divide between 4 serving plates, crumble over the cheese and scatter with the chilli.

ATK Classic Macaroni and Cheese

ATK Classic Macaroni and Cheese

We found that it’s crucial to cook the pasta until just past the al dente stage so that it doesn’t turn mushy as it sits in the sauce. Whole, low-fat, and skim milk all work well in this recipe. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
5 tsp. unsalted butter, plus 3 T. cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tsp. all-purpose flour
1 ¼ tsp. dry mustard
1/4 tsp. cayenne pepper
5 C. milk
8 oz. Monterey Jack cheese, shredded (2 C.)
8 oz. sharp cheddar cheese, shredded (2 C.)

Pulse bread and 3 tsp. chilled butter in food processor to coarse crumbs, about 10 pulses; set aside. Adjust oven rack 8 inches from broiler element and heat broiler. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tsp. salt and cook, stirring often, until tender; drain macaroni. Melt remaining 5 tsp. butter in now-empty pot over medium-high heat. Add flour, mustard, cayenne, if using, and 1 tsp. salt and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in Monterey Jack and cheddar until completely melted. Add macaroni to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes before serving.

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

Chicken and Haloumi Skewers with Crispy Oregano and Lemon

Chicken and haloumi skewers with crispy oregano and lemon

 

1 pound chicken breast fillets, cut into ¾” pieces

1 T. lemon juice

sea salt and cracked black pepper

2 T. extra virgin olive oil

8oz. haloumi, cut into 16 ¾” pieces

6 sprigs oregano

lemon wedges, to serve

natural Greek-style (thick) yogurt, to serve

 

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 tsp. of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through. Serve with the crispy oregano, lemon wedges and yogurt.

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing

 

8 wooden skewers soaked in water for half an hour

8 oz. (2 standard size) chorizo sausage, cut into 1” slices

1 punnet cherry tomatoes

16oz. halloumi cheese cut into 1” cubes.

a little olive oil for spraying or brushing before cooking

 

1 lime juice & zest

1 T. honey

1 T. white wine or cider vinegar

2 T. olive oil

salt/pepper to taste

To serve/garnish

1 lime sliced into segments

salad leaves of your choice

 

Heat up your broiler/grill (on high or to around 390F). Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate. Lay the skewers on a grill/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil. Grill/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking. When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.

Winter Gruyere Gratin

Winter Gruyere Gratin

Winter Gruyere Gratin

 

Butter

1 large butternut or kabocha squash

2 shallots, chopped

2 cups (8 ounces) shredded Gruyère cheese, divided

2 cups heavy whipping cream

1 tsp. Dijon mustard

2 tsp. chopped fresh sage

1 tsp. salt

¾ tsp. freshly ground black pepper

Pinch of crushed red pepper flakes

 

Preheat oven to 375°. Butter a 13×9-inch baking dish. Peel squash and cut in half; remove seeds and discard. Cut squash halves into ⅛-inch slices. Arrange half of squash pieces on bottom of baking dish. Sprinkle with shallots and 1 cup cheese. Top with remaining squash slices and remaining 1 cup cheese. Whisk together cream, mustard, sage, salt, pepper, and red pepper flakes in a small bowl. Pour over squash slices. Cover with aluminum foil and bake 1 hour or until squash is tender and almost done. Uncover and bake 10 to 15 minutes or until golden brown and bubby.

Roasted Asparagus & Tomatoes with Burrata

Roasted Asparagus & Tomatoes with Burrata

Roasted Asparagus & Tomatoes with Burrata

 

2 lbs asparagus

2 C. cherry or grape tomatoes

Olive oil

Sea Salt

Freshly ground pepper

8 oz. Burrata

Balsamic glaze (or vinegar)

Fresh basil (optional)

 

Preheat the oven to 400 degrees. Break off the tough ends of the asparagus and place on a rimmed sheet pan (I like to line with parchment paper). Add tomatoes to the pan. Drizzle the asparagus and tomatoes with olive oil and toss to coat. Top with sea salt and freshly ground pepper. Roast for 20 – 25 minutes until asparagus is tender and tomatoes have begun to prune. Remove from the oven and let cool for 5 minutes. Place the asparagus and tomatoes on a large platter. Cut the burrata into pieces and arrange over the top. Drizzle with balsamic glaze, sprinkle with a little more salt & pepper, and top with basil leaves.

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

 

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

 

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

 

1 ball of dough (about 1-pound/304 g)

⅔ cup (165 ml) Spring Cream (recipe below)

3 ounces (85 g) fresh mozzarella, pinched into small chunks

2 cups (220 g) shredded low-moisture mozzarella (the kinds that come in bags)

About 2 cups (270 g) chopped fresh asparagus

Fine sea salt

3 T. grated hard cheese

Extra-virgin olive oil

1 lemon wedge

2 T. chopped fresh chives

 

Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking. If you’re taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn’t, let it sit at room temperature, covered with a slightly damp towel, until it does. Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop. Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it’s about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust. The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work. Once you’ve stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it’s coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie. Cover the dough with the spring cream, then add the mozzarellas. Now I like to add a very liberal amount of asparagus. Season with salt. Transfer to the oven and bake for 4 minutes. The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they’re well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don’t burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that’s okay. Finish with the grated hard cheese, a drizzle of olive oil, a spritz of fresh lemon juice from the wedge, and the chives.

 

Spring Cream

 

1 handful of basil (10 to 20 leaves)

½ cup (25 g) chopped fresh fennel fronds

½ cup (25 g) chopped fresh chives

Zest and juice of 1 lemon

1 large clove garlic, pressed or minced

Fat pinch of red pepper flakes

4 cups (960 ml) heavy cream

Fine sea salt and freshly ground black

pepper to taste

 

Combine all the ingredients in a food processor. Blend until slightly emulsified. It will keep in the refrigerator for about 5 days.

Roasted Peppers with Capers and Mozzarella

Roasted Peppers with Capers and Mozzarella

Roasted Peppers with Capers and Mozzarella

 

6 bell peppers

1/4 C. red wine vinegar

1 clove garlic, minced

Salt, to taste

Freshly ground black pepper, to taste

2 T. extra-virgin olive oil

2 T. capers, drained

2 T. flat-leaf parsley, chopped (optional)

1/2 pound ball of mozzarella, sliced

 

Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips. Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge. To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad. Eat with some crusty bread and a glass of wine, preferably al fresco.

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

 

1 1/2 C. all purpose flour

6 T. cold unsalted butter (3/4 stick), cut into 1/2-inch pieces

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

2–3 T. extra virgin olive oil

1 T. water

1 T. Dijon mustard

1/2 C. Gruyere, grated

4 plum tomatoes, cut into 1/2-inch slices and seeds removed

6 ounces Camembert, sliced into 1/8-inch strips

1/3 C. extra virgin olive oil

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 tsp. fresh rosemary, finely chopped

1 T. fresh thyme leaves

1 clove garlic, minced

 

Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal. Using a fork, mix in 2 T. of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional T. of oil. Gather into a ball, flatten into a disk, wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato slices and the Camembert over the Gruyere. In a small bowl, mix the 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.