Tomato Tart with Olive Oil Crust + Crispy Capers
August is truly tomato season, and I seek out any opportunity to eat them- in sandwiches, on toast, in a pie with corn cut straight from the cob and a biscuit crust, and in tarts, like this one I made for the Globe and Mail two falls ago. Tomatoes are perfect in shallow tarts and galettes, and can be paired with all kinds of things you might rummage from your fridge or pantry – pesto, olive tapenade, ricotta, goat cheese, Boursin… everything goes with a tomato.
This particular tart is made with an olive oil crust, though you could use frozen puff or your favourite pastry recipe, and it would be particularly fab with some grated Parm added to the dry ingredients. I topped it with crispy capers because love any opportunity to crisp up capers in a bit of oil until they open up slightly and get crispy edges, and you can then pour the briny oil over your slice of tomato tart. You don’t need to seek them out – they’re just an embellishment – but if you have a jar in the door of your fridge, give it a try! I’d put crispy capers on everything, if I could.
Tomato Tart with Olive Oil Crust + Crispy Capers
AuthorJuliePreheat the oven to 400F. In a medium bowl, stir together the flour and salt. Add the oil and water and stir just until the dough comes together.
On a lightly floured surface, roll the dough out into about an 11 inch circle, transfer to a 10-inch tart pan and gently press into the bottom and up the sides. Spread with pesto, tapenade or ricotta. Slice large tomatoes about 1/4-inch thick, halve cherry or grape tomatoes and arrange them over the bottom, placing them close together or overlapping them slightly. Sprinkle with salt and pepper, scatter with Parmesan if you like, and drizzle with olive oil.
Bake for 25-30 minutes, or until the crust is golden and tomatoes are soft. Pat the capers dry between two paper towels, heat the oil in a small skillet over medium-high heat (you should have a depth almost equal to the size of a caper) and cook the capers for about 2 minutes, until crisp. Transfer to paper towel to drain. Scatter over the tart just before serving. Serves 12-16.
Ingredients
Directions
Preheat the oven to 400F. In a medium bowl, stir together the flour and salt. Add the oil and water and stir just until the dough comes together.
On a lightly floured surface, roll the dough out into about an 11 inch circle, transfer to a 10-inch tart pan and gently press into the bottom and up the sides. Spread with pesto, tapenade or ricotta. Slice large tomatoes about 1/4-inch thick, halve cherry or grape tomatoes and arrange them over the bottom, placing them close together or overlapping them slightly. Sprinkle with salt and pepper, scatter with Parmesan if you like, and drizzle with olive oil.
Bake for 25-30 minutes, or until the crust is golden and tomatoes are soft. Pat the capers dry between two paper towels, heat the oil in a small skillet over medium-high heat (you should have a depth almost equal to the size of a caper) and cook the capers for about 2 minutes, until crisp. Transfer to paper towel to drain. Scatter over the tart just before serving. Serves 12-16.
Looks delish. For the pastry, how much water is required?
Hey Julie – any directions for putting the pastry dough together? Or am I missing them somewhere?
This is a fantastic recipe. Have made it several times, always to rave reviews.
Yay, I’m so glad!!
You mention capers in the instructions, but they are not in the ingredient list. How much do we use?
I don’t want to be rude, but this recipe was a disaster. The ratios are WAY off. The dough does not come together and there certainly isn’t enough of the dough with your measurements to have a dough that would fit into a 10-inch tart pan. I am really disappointed.
julie—i love this recipe. i made it with plant based ricotta. played with it a bit—added chopped kalamatas and italian parsley, then laid down a layer of caramelized onion and garlic before the tomatoes. haven’t eaten it yet, but the house smells amazing. and that crust…how easy is it, i pressed it into the pan cuz im in the middle of moving and can’t find something to roll with. thanks much, as always even if i only comment once in a while. all the best.
Ooooh that sounds amazing!! Thank you!!!