Savor the Season: An Irresistible Cheesy Tomato & Olive Tart Recipe
When summer arrives, bringing with it an abundance of luscious, ripe tomatoes, it’s impossible to resist their vibrant flavor and versatility. This Cheesy Tomato & Olive Tart is a testament to the simple joy of fresh ingredients, transforming them into an absolutely irresistible dish. Imagine a flaky, buttery crust, generously filled with sweet roasted tomatoes, savory olives, and creamy cheese, all brightened by fresh oregano. It’s a perfect culinary creation for any occasion, from a light lunch to an elegant appetizer or a star at your next brunch.
Crafting the Perfect Tart Crust: Homemade vs. Store-Bought
Before we delve into the delightful tomato and olive filling, let’s talk about the foundation of this exquisite tart: the crust. While it’s certainly convenient to reach for store-bought dough, I wholeheartedly encourage you to try making your own. You might be surprised by how incredibly easy it is, especially if you have a food processor. A homemade crust offers an unparalleled flakiness and rich buttery flavor that simply can’t be matched by pre-made alternatives. It elevates the entire tart from good to truly exceptional. Giving it a try is a small effort for a significant reward.
Essential Ingredients for Your Homemade Tart Base
A stellar tart begins with quality ingredients. Here’s what you’ll need to create a wonderfully flaky and flavorful crust:
- Flour – Unbleached all-purpose flour is my go-to choice. For the best results and peace of mind, I always opt for organic, non-GMO, and glyphosate-free flour. My absolute favorite comes from a fantastic domestic company, Sunrise Flour Mill, located in Minnesota. The quality of your flour directly impacts the texture and taste of your crust.
- Butter – This is crucial: your butter must be very cold, preferably cubed, straight from the refrigerator. Cold butter creates pockets of steam during baking, which results in that desirable flaky texture.
- Salt – Finely ground table salt is perfectly fine here. It enhances all the other flavors in the crust, preventing it from tasting bland.
- Eggs – You’ll only need the yolks for this recipe. Save the whites for another culinary adventure! Large eggs, whether chilled or at room temperature, will work equally well. Egg yolks add richness and a beautiful golden hue to the crust.
- Water – Just like the butter, iced water is a must. Using ice-cold water helps keep the butter firm, contributing to the flakiness of the crust. Filtered or bottled water is recommended for the purest flavor.
- Pine nuts – Also known as pignoli, these small, delicate nuts offer a mild, buttery, and slightly sweet flavor with a creamy texture. Sprinkled over the crust, they add a delightful crunch and an extra layer of gourmet taste.
Preparing Your Flaky Tart Crust: Step-by-Step
Follow these simple steps to create a perfect homemade tart base:
- Preheat your oven to 450°F. This high initial temperature helps achieve a crisp crust.
In your food processor, combine the flour, very cold cubed butter, and salt. Pulse for just 10 to 20 seconds. The goal is a mixture that resembles fine crumbs, with small pea-sized pieces of butter still visible. Be careful not to overprocess, as this can develop the gluten too much and lead to a tough crust. The key to a tender crust is minimal handling.
- 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 separate small bowl, whisk together the egg yolks and ice water. With the food processor running, gradually add this yolk mixture. Stop as soon as the dough just begins to come together, which typically happens very quickly, in about 5 seconds. You’ll know the dough is ready even if it still looks a bit crumbly in spots. If you squeeze a small portion between your forefinger and thumb, it should hold together easily. This indicates it has been processed just enough without becoming overworked. Remember, using cold butter and ice water is essential for a light, crumbly, and exceptionally flaky crust.
- 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.
Once the dough has just come together, transfer it directly into your 11″ by 8″ rectangular tart pan. Crumble it evenly across the bottom. Then, using your fingertips, gently press the dough into the pan, ensuring it fills all the edges and corners. For a smooth, even surface, I like to use the bottom of a measuring cup or any smooth-bottomed cup or bowl with rounded edges. Be careful not to press too hard or cut into the dough. The goal is an even thickness throughout the crust, flush with the top edges of the pan.
- Crumble the dough to distribute evenly in an 11 by 8-inch rectangular tart pan.
- Alternatively, use an 11-inch round pan with a removable bottom.
- Press the dough firmly into the pan, ensuring it fills all corners and is flush with the top edges.
Once the dough is pressed into the pan, use the tines of a fork to prick it all over. This helps prevent the crust from puffing up excessively during baking. Then, evenly sprinkle the pine nuts across the surface. For blind baking, line the pastry with a double thickness of foil. I personally prefer to add a buffer layer of parchment paper before the foil; this helps protect the crust and makes removal easier.
- 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.
No Rectangular Tart Pan? No Problem!
Don’t worry if you don’t own a rectangular tart pan. This versatile recipe can be easily adapted to make an 11-inch round tart or even four 4-inch individual tarts. The crucial point is to use tart pans that feature a removable bottom. This design makes it incredibly easy to unmold your beautiful tart without damaging the delicate crust, ensuring a perfect presentation every time.
Blind bake the crust at 450°F for 12 minutes. This initial high-temperature bake helps set the crust and prevent it from becoming soggy later. Then, reduce the oven temperature to 350°F and carefully remove the foil and parchment paper. Continue baking for another 8 minutes, or until the pastry turns a beautiful golden brown. Allow the crust to cool completely before adding the filling. This prevents the filling from making the crust soggy.
- 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.
Filling Your Cheesy Tomato & Olive Tart with Flavor
Once your beautiful, golden crust has cooled, it’s time to infuse your Cheesy Tomato & Olive Tart with an explosion of colorful, fresh goodness. The combination of sweet roasted tomatoes, briny olives, and tangy cheese creates a symphony of flavors and textures.
- Tomatoes – Use an assortment of cherry and/or grape tomatoes. Their small size makes them ideal for roasting, concentrating their sweetness. If you have any larger tomatoes, simply cut them in half to ensure even roasting.
- Olive oil – I always recommend using extra-virgin olive oil. It’s not only a healthy choice but also imparts a pronounced peppery, fruity flavor that perfectly complements the tomatoes and herbs.
- Salt & freshly ground black pepper – Simple seasonings are all you need to bring out the natural flavors of the produce.
- Fresh oregano leaves – Chopped fresh oregano is highly recommended for its distinctive peppery and assertive flavor. It adds an authentic Mediterranean touch to the tart. Be sure to save a few sprigs for a beautiful final garnish.
- Queso fresco cheese – This mild, crumbly Mexican cheese is perfect for scattering over the tart. Its fresh, milky flavor balances the richness of the tomatoes and olives. As an alternative, crumbled feta cheese offers a saltier, tangier profile, while goat cheese provides a creamy, earthy note.
- Pitted green olives – For this recipe, I always choose Castelvetrano olives. Their buttery, mild taste, slightly crispy texture, and vibrant green color not only contribute amazing flavor but also enhance the visual appeal of the finished dish.
- Preheat your oven to 400°F.
If you have larger tomatoes, make sure to slice them in half so they roast uniformly and cook through at the same rate as the smaller ones. In a spacious bowl, toss the prepared tomatoes with the olive oil, ensuring they are all lightly coated. Season generously with salt and freshly ground black pepper to taste. Once seasoned, transfer the tomatoes to your completely cooled, baked tart crust, spreading them out evenly. Finally, sprinkle the chopped fresh oregano over the tomatoes. Hold off on adding the olives and cheese for now; they will be added later to prevent them from overcooking.
- 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 the tart with the tomatoes and oregano for 15 minutes. This allows the tomatoes to soften and their flavors to intensify through roasting. After this initial bake, remove the tart from the oven and evenly top it with the crumbled queso fresco and pitted green olives. Return the tart to the oven and bake for an additional 10 minutes. This final bake will gently melt the cheese and warm the olives without overcooking them. Once baked, remove the tart from the oven and, for an extra touch of freshness and visual appeal, garnish with additional fresh oregano leaves.
- 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 with 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 delicious Cheesy Tomato & Olive Tart!
Serving and Enjoying Your Cheesy Tomato & Olive Tart
This Cheesy Tomato & Olive Tart offers the most amazing combination of textures and flavors: a beautifully flaky crust, the concentrated sweetness of roasted tomatoes, the subtle crispness of the olives, and the creamy richness of the cheese. It’s truly a delight for the senses!
Of course, this tart is absolutely divine when served fresh from the oven, with the toppings still warm and the cheese beautifully creamy. The aromas alone are enough to tantalize anyone’s taste buds! Its versatility makes it suitable for almost any occasion. Enjoy it as an elegant appetizer at a dinner party, a delightful side dish to a main course, or even as the star of your next brunch spread. I can guarantee that no one will turn down a slice of this savory tart, no matter the time of day!
Cheesy Tomato & Olive Tart
Adapted from BH&G
This stunning savory tart features a rich, buttery pine nut crust layered with perfectly roasted cherry tomatoes, vibrant Castelvetrano olives, and creamy queso fresco. It’s an explosion of fresh flavors and delightful textures, ideal for summer gatherings, brunch, or a light main course.
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
Cheesy Tomato & Olive Tart Filling
-
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 cheese) -
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, very cold cubed butter, and salt for 10 to 20 seconds, or until the mixture resembles fine crumbs. Be careful not to overprocess. The butter should still have small pea-sized pieces to ensure a flaky crust.
-
In a small bowl, whisk together the egg yolks and ice water. With the food processor running, gradually add the yolk mixture. Stop immediately as soon as the dough just begins to come together, typically in about 5 seconds. The dough will still look a bit crumbly, but if you squeeze a small portion, it should hold its shape.
-
Transfer the dough to an 11×8-inch rectangular tart pan (or an 11-inch round pan with a removable bottom). Crumble the dough to distribute it evenly, then press it firmly into the pan with your fingertips, ensuring it fills all corners and is flush with the top edges. For a smoother finish, you can use the bottom of a measuring cup. Alternatively, gather the dough into a ball, flatten it, and roll it out between two pieces of parchment paper into a 12×9-inch rectangle. Carefully transfer the rolled dough to the tart pan, press into the corners, and trim any excess.
-
Using the tines of a fork, prick the dough all over to prevent air pockets. Evenly sprinkle the pine nuts over the surface. Line the pastry with a double thickness of foil (I recommend placing a layer of parchment paper underneath the foil for easier handling). Bake for 12 minutes at 450°F. Then, reduce the oven temperature to 350°F, remove the foil and parchment, and continue to bake for an additional 8 minutes, or until the pastry is golden brown. Let the baked crust cool completely on a wire rack before filling.
Cheesy Tomato & Olive Tart Assembly
-
Preheat oven to 400°F.
-
In a large bowl, combine the assorted cherry/grape tomatoes (halved if large) with the olive oil. Toss gently to coat. Season with salt and freshly ground black pepper. Carefully transfer the seasoned tomatoes to your completely cooled, baked tart crust, spreading them evenly across the bottom. Top with the chopped fresh oregano. Do not add the queso fresco or olives at this stage.
-
Bake the tart (with just the tomatoes and oregano) for 15 minutes. After 15 minutes, remove the tart from the oven and evenly scatter the crumbled queso fresco and pitted green olives over the top. Return the tart to the oven and bake for an additional 10 minutes, or until the cheese is slightly melted and the tart is heated through. Remove from the oven.
-
Garnish the finished tart with fresh oregano leaves for a final touch. Once the tart is cool enough to handle, carefully remove it from the side wall of the pan, keeping the bottom intact. Transfer the beautiful Cheesy Tomato & Olive Tart to a serving tray or dish. Slice and enjoy!
Tips for Success & Variations
To ensure your Cheesy Tomato & Olive Tart turns out perfectly every time, remember these key tips:
- Cold Ingredients for Crust: Always use very cold butter and ice water. This is the secret to a wonderfully flaky and tender crust.
- Don’t Overwork the Dough: Minimal handling in the food processor prevents the gluten from overdeveloping, which can lead to a tough crust.
- Proper Blind Baking: Blind baking ensures your crust is crisp and not soggy, a common pitfall for savory tarts.
- Tomato Choice: While cherry and grape tomatoes are excellent, feel free to experiment with other sweet, ripe tomato varieties like Roma or even sliced heirloom tomatoes if they are available and in season. Just adjust the size for even roasting.
- Cheese Alternatives: If queso fresco isn’t available, crumbled feta or goat cheese are fantastic substitutes, each offering a unique flavor profile that complements the tomatoes and olives beautifully.
- Herb Power: Fresh oregano truly makes a difference. If you must use dried, use a smaller amount (about 1 teaspoon) as its flavor is more concentrated.
- Make Ahead: The tart crust can be prepared and blind-baked a day in advance. Store it at room temperature, covered, until ready to fill and bake. The fully assembled and baked tart is best enjoyed fresh, but leftovers can be gently reheated in a low oven.
- Storage: Store any leftover tart in an airtight container in the refrigerator for up to 2-3 days.
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.
More Appetizing Tomato Dishes…
If you’re a fan of fresh tomatoes, you’ll love these other recipes that highlight their incredible flavor: