Provencal Olive and Tomato Tart
The savory flavors of olives, Roma tomatoes, and Gruyere cheese combine to make a delectable tart fit for lunch or dinner
- 1/2 cup warm water
- 2 tsp active dry yeast
- 1/2 tsp granulated sugar
- 2 Tbs olive oil
- 1 egg
- 1 3/4 cups all purpose flour
- 3/4 tsp kosher salt
- 1 Tbs Dijon mustard
- 1 lb Roma tomatoes, sliced into 1/8-inch thick rounds
- 1 cup olives, halved
- 2 tsp chopped thyme
- 1/4 tsp coarsely ground black pepper
- 1 cup grated Gruyere cheese
- 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 about 5-8 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 degree F oven for 30 minutes. Cover with cheese and continue baking for 5-10 more minutes until melted and golden brown.
Calories from Fat 137 (42%)
(24%)Total Fat 16g
(27%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrate 34g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.