Preheat oven to 450 degrees F (230 degrees C).
In a food processor, pulse
All-Purpose Flour (1 3/4 cups)
Butter (1/2 cup)
Salt (1/2 tsp)
for 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.
In a small bowl, whisk together just the yolks of the
Water (3 Tbsp)
. With the processor running, add the yolk mixture. Stop as soon as the dough just starts to come together, about 5 seconds.
Crumble to distribute evenly in an 11 by 8-inch rectangular tart pan or an 11-inch round pan with removable bottom. Press into the pan so that the dough fills in the corners and is flush with the top edges. Alternatively, gather the dough into a ball and flatten. Roll out the dough between two pieces of parchment paper into a 12 by 9-inch rectangle. Transfer the dough to the tart pan. Press into corners and trim excess.
Using the tines of a fork, prick dough all over and sprinkle the
Pine Nuts (1/4 cup)
evenly over the surface. Line the pastry with a double thickness of foil.
Bake for 12 minutes.
Reduce the temperature to 350 degrees F (180 degrees C). Remove the foil. Bake 8 minutes more or until pastry is golden. Let cool completely before filling.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss the
Cherry Tomatoes (4 1/2 cups)
Olive Oil (1 Tbsp)
. Season with the
Salt (1/2 tsp)
Freshly Ground Black Pepper (1/4 tsp)
Transfer to the cooled baked crust. Top with the
Fresh Oregano (2 Tbsp)
Bake for 15 minutes.
Top with the
Queso Fresco (3 1/2 Tbsp)
Pitted Green Olives (1/2 cup)
. Return to oven and bake for an additional 10 minutes.
Remove from oven and garnish with the
Oregano Leaves (to taste)
. When cool enough to handle, carefully remove the tart along with the pan bottom from the side wall of the pan. Transfer to a tray or serving dish.