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.
Total Time
1hr 5min
5.0
1 Rating
Author: A Hint of Rosemary
Servings:
6
Ingredients
Tart Crust with Pine Nuts
•
1 3/4
cups
All-Purpose Flour
•
1/2
cup
Butter
, chilled, cubed
•
1/2
tsp
Salt
•
2
Eggland's Best Classic Eggs
, separated
•
3
Tbsp
Cold
Water
•
4
Tbsp
Pine Nuts
Summer Or Anytime Tomato & Olive Tart
•
4 1/2
cups
Cherry Tomatoes
, halved
or Grape Tomatoes
•
1
Tbsp
Olive Oil
•
1/2
tsp
Salt
•
1/4
tsp
Freshly Ground Black Pepper
•
2
Tbsp
Fresh Oregano
, chopped
•
3 2/3
Tbsp
Queso Fresco
, crumbled
or Goat Cheese, Feta Cheese
•
1/2
cup
Pitted Green Olives
•
to taste
Oregano Leaves
Cooking Instructions
1.
Preheat oven to 450 degrees F (230 degrees C).
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.
3.
In a small bowl, whisk together just the yolks of the Eggland's Best Classic 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.
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.
5.
Using the tines of a fork, prick dough all over and sprinkle the Pine Nuts (4 Tbsp) evenly over the surface. Line the pastry with a double thickness of foil.
6.
Bake for 12 minutes.
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.
8.
Preheat oven to 400 degrees F (200 degrees C).
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).
10.
Transfer to the cooled baked crust. Top with the Fresh Oregano (2 Tbsp).
11.
Bake for 15 minutes.
12.
Top with the Queso Fresco (3 2/3 Tbsp) and Pitted Green Olives (1/2 cup). Return to oven and bake for an additional 10 minutes.
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.
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.
Nutrition Per Serving
CALORIES
430
FAT
27.4 g
PROTEIN
10.2 g
CARBS
36.4 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
