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Provencal Olive and Tomato Tart

Provencal Olive and Tomato Tart
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1/2 cup warm water
  • 2 tsp. Active dry yeast
  • 1/2 tsp.Granulated sugar
  • 2 Tbsp. olive oil
  • 1 egg
  • 1 3/4 cups All purpose flour
  • 3/4 Tsp. Kosher Salt
  • 1 tbsp. Dijon mustard
  • 1 pound Roma tomatoes, sliced into 1/8-inch thick rounds
  • 1 cup California Ripe Olives, halved
  • 2 tsp. Chopped thyme
  • 1/4 tsp. Coarsely ground black pepper
  • 1 cup Grated gruyere cheese



1 In a large mixing bowl, whisk together warm water, yeast and sugar. Set aside for 5 minutes until mixture foams on top.

2 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.

3 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.

4 Roll out dough into a 13-inch circle. Transfer to an 11-inch tart pan, allowing sides to hang over the edges.

5 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.

6 Spread mustard onto the bottom of tart crust. Cover with concentric circles of sliced tomatoes. Sprinkle California Ripe Olives, thyme, pepper and remaining salt on top.

7 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.

Source: California Olive

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