Preheat oven to 450 degrees F (230 degrees C).
In a food processor, pulse All-Purpose Flour (1 3/4 cup), Butter (1/2 cup), and Salt (1/2 teaspoon) 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 Egg (2) and Water (3 tablespoon). 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 (175 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 (205 degrees C).
In a large bowl, toss the Cherry Tomato (1.5 pound) with the Olive Oil (1 tablespoon). Season with the Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon).
Transfer to the cooled baked crust. Top with the Fresh Oregano (2 tablespoon).
Bake for 15 minutes.
Top with the Queso Fresco (2 ounce) and 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. Enjoy!