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