Name: summer 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

I know what you’re thinking. Another tomato recipe? It’s not as if I’m stuck in a tomato rut or anything like that…okay, so maybe I am. It’s just that they are so plentiful and delicious right about now. I simply couldn’t resist sharing just one more. This Summer Tomato & Olive Tart is just too good to be missed.But, before we continue with the tomato conversation, let’s talk about this tart crust.

You can use store-bought dough for this but before you make that decision …wait until you see how easy this is. If you have a food processor, why not give it a try?

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

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.

Once it is formed, prick the entire surface of the dough with the tines of a fork. The pine nuts are sprinkled evenly over the entire tart.

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.

The crust is baked for a total of 20 minutes. And it can be done ahead of time. For the first 12 minutes, it is well covered with a double layer of foil in a very hot oven. Then the temperature is lowered and the crust is returned to the oven, uncovered, for the remaining 8 minutes.

Once the baked crust is cooled, it’s time to fill it with some colorful goodness.

If some of your tomatoes are on the large side, just slice them in half so that they all roast evenly. The tomatoes are tossed with the olive oil and seasoned with salt & pepper. Once they are spread out over the crust, sprinkle them with the chopped fresh oregano.

Hold off on the olives and cheese for now. The tart is baked for 15 minutes until the tomatoes start to soften and break down. That’s when you’ll add the olives and cheese. Pop that tart back in the oven for 10 more minutes and you’re about to achieve roasted perfection.

And voilà! You have a scrumptious Summer Tomato & Olive Tart.

You have produced the most amazing combination of flaky crust, roasted tomato goodness, still crispy olives, and creamy cheese. Just add some fresh oregano leaves and call everyone to the table.

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.

If you happen to have any leftover, hold it in the fridge then reheat it the next morning to enjoy with a couple of eggs over easy. The combination is pretty darn tasty. I’m speaking from personal experience!

5 from 3 votes

summer tomato & olive tart

Adapted from BH&G

The buttery crust is layered with pine nuts, then topped off with just-right roasted cherry tomatoes, bright green olives & a sprinkling of queso fresco.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

Tart Crust with Pine Nuts

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

Summer Or Anytime Tomato & Olive Tart

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

Instructions

Tart Crust with Pine Nuts

Preheat oven to 450°F.
In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.
In a small bowl whisk together yolks and the ice water. 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; trim excess.
Using the tines of a fork, prick dough all over and sprinkle the pine nuts evenly over the surface. Line the pastry with a double thickness of foil. Bake for 12 minutes. Reduce the temperature to 350°F. Remove the foil. Bake 8 minutes more or until pastry is golden. Let cool completely before filling.

Summer Or Anytime Tomato & Olive Tart

Preheat oven to 400°F.
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.
Bake for 15 minutes. Top with the crumbled queso fresco and pitted green olives. Return to oven and bake for an additional 10 minutes. Remove from oven and garnish with the 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!

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.