Provencal Olive and Tomato Tart Recipe

Name: Provencal Olive and Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup warm water; 2 teaspoons active dry yeast; ½ teaspoon granulated sugar; 2 tablespoons olive oil; 1 egg; 1 ¾ cups all-purpose flour; ¾ teaspoon kosher salt; 1 tablespoon Dijon mustard; 1 lb roma tomato, sliced into 1/8-inch thick rounds; 1 cup california ripe olives, halved; 2 teaspoons chopped thyme; ¼ teaspoon fresh coarse ground black pepper; 1 cup grated gruyere cheese

Servings: persons

½ cup warm water
2 teaspoons active dry yeast
½ teaspoon granulated sugar
2 tablespoons olive oil
1 egg
1 ¾ cups all-purpose flour
¾ teaspoon kosher salt
1 tablespoon Dijon mustard
1 lb roma tomato, sliced into 1/8-inch thick rounds
1 cup california ripe olives, halved
2 teaspoons chopped thyme
¼ teaspoon fresh coarse ground black pepper
1 cup grated gruyere cheese

1
In a large mixing bowl, whisk together warm water, yeast and sugar.
2
Set aside for 5 minutes until mixture foams on top.
3
Mix in oil and egg.
4
Add flour and 1/4 teaspoon salt.
5
Knead together for about 5-8 minutes on a lightly floured surface until dough is smooth.
6
Place dough in an oiled bowl and cover loosely with plastic wrap.
7
Set aside in a warm area for 1 hour until doubled in size.
8
Roll out dough into a 13-inch circle.
9
Transfer to an 11-inch tart pan, allowing sides to hang over the edges.
10
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.
11
Spread mustard onto the bottom of tart crust.
12
Cover with concentric circles of sliced tomatoes.
13
Sprinkle California ripe olives, thyme, pepper and remaining salt on top.
14
Bake in a 400F oven for 30 minutes.
15
Cover with cheese and continue baking for 5-10 more minutes until melted and golden brown.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup warm water, 2 teaspoons active dry yeast, ½ teaspoon granulated sugar, 2 tablespoons olive oil, and more.

Yes, Provencal Olive and Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Provencal Olive and Tomato Tart

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