Heirloom Tomato Olive Tart
Ingredients
Crust:
- 2 cups all-purpose flour
- 1¼ teaspoons kosher salt
- 12 tablespoons 1½ sticks unsalted cold butter, cut into ½ inch cubes
- 1 tablespoon apple cider vinegar
- ¼ cup ice water plus more, if needed
Filling:
- 1 ½ pounds medium-to-large heirloom tomatoes cut into ¼ inch thick slices crosswise, laid out on a paper towel-lined sheet pan, sprinkled with ¼ teaspoon kosher salt and left for 20-30 minutes to extract the tomatoes’ juices
- 1 ½ cups heirloom cherry tomatoes halved
- 1 cup ricotta cheese
- 2 tablespoons all-purpose flour
- ½ cup sliced pitted Kalamata olives divided
- ½ cup thinly sliced fresh basil divided
- 1 tablespoon dried Italian seasoning divided
- ½ teaspoon kosher salt divided
- 1/3 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- ¼ cup thinly sliced basil for sprinkling after baking
Instructions
Make the Crust:
- In a food processor, pulse flour and salt until well-blended.
- Add butter cubes and pulse until butter becomes pea sized.
- Add vinegar and ice water and pulse until a shaggy dough forms.
- Feel the dough and, if it is too dry, add some more water, a tablespoon at a time until the dough comes together pulsing it as little as possible. Place dough into a large bowl and gather it together into a ball.
- Wrap the dough in plastic wrap. Press it into a 1 inch thick disk and chill it for one hour. You can also place it in the freezer for approximately 20-30 minutes to speed the chilling process.
Form the Tart:
- Preheat oven to 400 degrees Fahrenheit.
- In a small bowl, combine the ricotta and flour with half each of the olives, basil, Italian seasoning and salt.
- In another bowl, combine the remaining olives, basil, Italian seasoning and salt along with the parmesan and mozzarella cheeses, garlic powder and pepper.
- Using a rolling pin, roll the chilled dough into a rough 12-14 inch circle on a lightly floured work surface. Carefully transfer the dough to a large pizza pan greased with nonstick cooking spray.
- Using an offset spatula, evenly spread the ricotta mixture over the rolled out dough, leaving a 1½ inch border.
- Evenly scatter the parmesan and mozzarella cheese mixture over the ricotta mixture.
- Evenly arrange the sliced tomatoes, both large and small, decoratively over the cheese mixture.
- Fold the edges of the dough over onto the filling approximately 2 inches and press to seal.
- Drizzle the extra virgin olive oil all over the tart.
- Bake the tart for about 25-30 minutes or until it is golden brown. If the crust is not browning much, increase the oven to 425 degrees Fahrenheit and continue baking for another 10-15 minutes or until the crust browns and the tomatoes are bubbly.
- Scatter the remaining basil over the top of the tart and serve at once.
Notes
Makes 1 12 inch tart serving about 6 people as a meal or about 10-12 people as an appetizer