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RECIPE
14 INGREDIENTS13 STEPS1hr 5min

Summer or Anytime Tomato and Olive Tart

5.0
1 Ratings
The buttery crust of this Tomato and Olive Tart is layered with pine nuts, then topped off with just-right roasted cherry tomatoes, bright green olives, and a sprinkling of queso fresco.
Summer or Anytime Tomato and Olive Tart Recipe | SideChef
The buttery crust of this Tomato and Olive Tart is layered with pine nuts, then topped off with just-right roasted cherry tomatoes, bright green olives, and a sprinkling of queso fresco.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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Fulfilled by
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 5min
Total Time
$2.27
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Tart Crust with Pine Nuts

1 3/4 cups
1/2 cup
Butter , chilled, cubed
1/2 tsp
2
Eggs , separated
yolks only
3 Tbsp
Cold  Water
1/4 cup
Pine Nuts

Summer Or Anytime Tomato & Olive Tart

4 1/2 cups
Cherry Tomatoes , halved
or Grape Tomatoes
1 Tbsp
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper
2 Tbsp
Fresh Oregano , chopped
3 1/2 Tbsp
Queso Fresco , crumbled
or Goat Cheese, Feta Cheese
1/2 cup
Pitted Green Olives
such as Castelvetrano
to taste
Oregano Leaves
for garnish
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Nutrition Per Serving

VIEW ALL
CALORIES
420
FAT
27.4 g
PROTEIN
9.9 g
CARBS
34.2 g

Author's Notes

If you’re wondering how you’ll know that the dough is ready, keep in mind that it happens very quickly. You don’t want to overprocess it. It will still look crumbly in spots, but if you squeeze a small portion between your forefinger and thumb, the dough will hold together easily. That’s how you’ll know it’s been processed enough. Also, be sure to use cold butter and ice water. It will ensure that your crust is light and crumbly.

Cooking Instructions

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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a food processor, pulse All-Purpose Flour (1 3/4 cups) , Butter (1/2 cup) , and Salt (1/2 tsp) for 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.
Step 3
In a small bowl, whisk together just the yolks of the Eggs (2) and 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.
Step 4
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.
Step 5
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.
Step 6
Bake for 12 minutes.
Step 7
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.
Step 8
Preheat oven to 400 degrees F (200 degrees C).
Step 9
In a large bowl, toss the Cherry Tomatoes (4 1/2 cups) with the Olive Oil (1 Tbsp) . Season with the Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp) .
Step 10
Transfer to the cooled baked crust. Top with the Fresh Oregano (2 Tbsp) .
Step 11
Bake for 15 minutes.
Step 12
Top with the Queso Fresco (3 1/2 Tbsp) and Pitted Green Olives (1/2 cup) . Return to oven and bake for an additional 10 minutes.
Step 13
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.
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Nutrition Per Serving
Calories
420
% Daily Value*
Fat
27.4 g
35%
Saturated Fat
12.8 g
64%
Trans Fat
0.1 g
--
Cholesterol
110.3 mg
37%
Carbohydrates
34.2 g
12%
Fiber
2.9 g
10%
Sugars
4.3 g
--
Protein
9.9 g
20%
Sodium
661.0 mg
29%
Vitamin D
0.6 µg
3%
Calcium
110.9 mg
9%
Iron
3.4 mg
19%
Potassium
75.5 mg
2%
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