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Summer or Anytime Tomato and Olive Tart
Recipe

14 INGREDIENTS • 13 STEPS • 1HR 5MINS

Summer or Anytime Tomato and Olive Tart

5
1 rating
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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
1HR 5MINS
Total Time
$2.27
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tart Crust with Pine Nuts
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
Butter
1/2 cup
Butter, chilled, cubed
Salt
1/2 tsp
Salt
Egg
2
Eggs, separated
yolks only
Water
3 Tbsp
Cold Water
Pine Nuts
1/4 cup
Pine Nuts
Summer Or Anytime Tomato & Olive Tart
Cherry Tomato
4 1/2 cups
Cherry Tomatoes, halved
or Grape Tomatoes
Olive Oil
1 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Fresh Oregano
2 Tbsp
Fresh Oregano, chopped
Queso Fresco
3 1/2 Tbsp
Queso Fresco, crumbled
or Goat Cheese, Feta Cheese
Pitted Green Olives
1/2 cup
Pitted Green Olives
such as Castelvetrano
Oregano Leaves
to taste
Oregano Leaves
for garnish
Nutrition Per Serving
VIEW ALL
Calories
430
Fat
27.4 g
Protein
10.2 g
Carbs
36.4 g
Add to plan
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Summer or Anytime Tomato and Olive Tart
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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 InstructionsHide images
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 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 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 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 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 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 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 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.
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.
Tags
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Appetizers
Budget-Friendly
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Summer
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