Name: Provencal Olive and Tomato Tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 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

Provencal Olive and Tomato Tart

Prep Time 20

Cook Time 40

Total Time 1

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Servings

Ingredients

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

Instructions

Preparation

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