Provencal Olive and Tomato Tart

California Olive Committee
  • Yield: 6 servings


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


  1. 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.
  2. 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