Name: cheesy tomato & olive tart
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup very cold butter, cubed ((1 stick)); 1/2 teaspoon salt; 2 egg yolks; 3 tablespoons ice water; 1/4 cup pine nuts; 1 prepared Tart Crust with Pine Nuts; 1 1/2 pounds assorted cherry and/or grape tomatoes ((halved, if large)); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh oregano; 2 ounces queso fresco, crumbled ((can substitute with goat or feta)); 1/2 cup pitted green olives, such as Castelvetrano; fresh oregano leaves, for garnish

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Tomatoes are so plentiful and delicious right about now. I couldn’t resist sharing. This Cheesy Tomato & Olive Tart is just too good.

Before we continue with the tomato conversation, let’s talk about this tart crust.

You can totally use store-bought dough for this. But before you make that decision …wait until you see how easy this is.

Especially if you have a food processor. Why not give it a try?

What you’ll need to make your homemade tart base…

Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
Butter – Must be very cold.
Salt – Finely ground table salt is fine.
Eggs – Just the yolks, save the whites for another time. Large eggs (chilled or at room temperature) will work in this recipe.
Water – Iced water required. Filtered or bottled water is recommended.
Pine nuts – Also known as pignoli, pine nuts have a mild, buttery, and slightly sweet flavor, with a creamy texture.

Preheat your oven to 450°F.

In a food processor, pulse the flour, butter, and salt for 10 to 20 seconds.
The mixture should look like fine crumbs.
Do not overprocess.

In a small bowl, whisk together the yolks and ice water.
With the processor running, add the yolk mixture.
Stop as soon as the dough just starts to come together, about 5 seconds.

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.

Another hint – be sure to use cold butter and ice water. It will ensure that your crust is light and crumbly.

When the dough just starts to come together, it’s all dumped into your 11″ by 8″ rectangular tart pan. Literally.

Crumble it so that it’s spread out evenly. It is then pressed into the pan with your fingertips to be sure that it is fitted into the edges and corners.

I like to use the bottom of a measuring cup to smooth it out. The bottom of any cup or bowl that has a smooth surface with rounded edges will work …just be careful so that it doesn’t cut into the dough.

Crumble to distribute evenly in an 11 by 8-inch rectangular tart pan.
Or an 11-inch round pan with removable bottom.
Press the dough into the pan so that it fills in the corners.
It should be flush with the top edges.

Using the tines of a fork, prick the dough all over.
Sprinkle the pine nuts evenly over the surface.
Line the pastry with a double thickness of foil.
I like to use a buffer layer of parchment paper before adding the foil.

If you don’t have a rectangular tart pan, no worries…

You can use this recipe to make an 11-inch round tart or four 4-inch individual tarts. Just be sure to use the type of tart pan that has a removable bottom.

Bake at 450°F for 12 minutes.
Reduce the temperature to 350°F and remove the foil.
Bake 8 minutes more or until pastry is golden.
Let cool completely before filling.

Once the baked crust is cooled, it’s time to fill your Cheesy Tomato & Olive Tart with some colorful goodness.

Tomatoes – Assorted cherry and/or grape tomatoes. If large, cut in half.
Olive oil – I always use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor.
Salt & freshly ground black pepper
Fresh oregano leaves – Chopped. Highly recommend using fresh oregano here for its peppery, assertive flavor. Save some sprigs for a final garnish.
Queso fresco cheese – Crumbled. Feta cheese or goat cheese could be used as an alternative.
Pitted green olives – I always choose Castelvetrano olives for their buttery mild taste. They tend to be somewhat crispy and their vibrant green color adds to the beauty of the final dish.

Preheat your oven to 400°F.

If some of your tomatoes are on the large side, just slice them in half so that they all roast evenly.

In a large bowl, toss the tomatoes with the olive oil.
Season with the salt and freshly ground black pepper.
Transfer to the cooled baked crust.
Top with the chopped fresh oregano.
Hold off on the olives and cheese for now.

Bake for 15 minutes.
Top with the crumbled queso fresco and pitted green olives.
Return to oven and bake for 10 minutes more.

Remove from the oven and garnish additional fresh oregano leaves.
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!

This Cheesy Tomato & Olive Tart is the most amazing combination of flaky crust, roasted tomato goodness, still crispy olives, and creamy cheese.

Of course, this is delicious when served fresh from the oven while the toppings are still warm and the cheese is still creamy.

It can be enjoyed as an appetizer or as a side dish. It can be offered any time of day. I can guarantee that it wouldn’t be turned down at brunch.

5 from 3 votes