Provencal Olive and Tomato Tart
California Olive Committee
- Yield: 6 servings
Ingredients
- 1/2cup warm water
- 2teaspoons active dry yeast
- 1/2teaspoon granulated sugar
- 2tablespoons olive oil
- 1 egg
- 1 3/4cups all-purpose flour
- 3/4teaspoon kosher salt, divided
- 1tablespoon Dijon mustard
- 1pound Roma tomatoes, sliced into 1/8-inch thick rounds
- 1cup California Black Ripe Olives, halved
- 2teaspoons chopped thyme
- 1/4teaspoon black pepper, coarsely ground
- 1cup grated gruyere cheese
Instructions
- In a large mixing bowl, whisk together warm water, yeast and sugar. Set aside for 5 minutes until mixture foams on top. Mix in oil and egg. Add flour and 1/4 teaspoon salt. Knead together for 5 to 8 minutes on a lightly floured surface until dough is smooth. Place dough in an oiled bowl and cover loosely with plastic wrap. Set aside in a warm area for 1 hour until doubled in size. Roll out dough into a 13-inch circle. Transfer to an 11-inch tart pan, allowing sides to hang over the edges. Press sides into tart pan, then roll a rolling pin, over the top of the tart pan to cut off overhanging edges of dough and discard.
- Spread mustard onto the bottom of tart crust. Cover with concentric circles of sliced tomatoes. Sprinkle olives, thyme, pepper and remaining salt on top. Bake in a 400 F oven for 30 minutes. Cover with cheese and continue baking for 5 to 10 more minutes until melted and golden brown.
Recipe courtesy of California Olive Committee