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Ingredients
- 1 recipe No-Fail Tart Crust
- 1 3/4 cups all-purpose flour
- 1/2 cup butter (1 stick), cubed
- 1/2 teaspoon salt
- 2 egg yolks
- 3 tablespoons ice water
- Topping
- 1/4 cup pine nuts
- 1 1/2 pounds assorted cherry tomatoes, halved if large
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces goat cheese, crumbled
- 1/2 cup pitted green olives (such as Castelvetrano)
- Fresh oregano leaves
Preparation
Step 1
Prepare No-Fail Tart Crust as directed, except at the end of Step 3 sprinkle dough with pine nuts; press into crust.
Tart
Preheat oven to 450 degrees F. (For nonstick pans preheat oven according to instructions on package.) In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.
In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds.
Crumble to distribute evenly in an 118-inch rectangular tart pan or 11-inch round pan with removable bottom; press into pan. (Or gather dough into a ball; flatten. Roll out dough between two pieces of parchment paper into a 129-inch rectangle. Transfer dough to pan. Press into corners; trim excess.)
Using a fork, prick dough all over. Line pastry with a double thickness of foil. Bake 12 minutes. Reduce temperature to 350 degrees F. Remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts.
Increase oven temperature to 400 degrees F. In a large bowl toss tomatoes with olive oil, oregano, salt, and freshly ground black pepper. Transfer to baked crust. Bake 15 minutes. Top with goat cheese and olives. Bake 10 minutes. Sprinkle with oregano.