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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

AuthorJulie

Yields12 Servings

Pastry
1 1/3 cups all-purpose flour
1/4 tsp fine salt
1/3 cup olive oil
1/4 cup water
Filling:
1/3 cup pesto or olive tapenade or 1/2 cup ricotta
1 lb tomatoes, preferably in a range of colours
salt and freshly ground pepper, to taste
freshly grated Parmesan or grana padano (optional)
extra olive oil, for drizzling

1

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.

2

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.

3

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

Pastry
 1 1/3 cups all-purpose flour
 1/4 tsp fine salt
 1/3 cup olive oil
 1/4 cup water
Filling:
 1/3 cup pesto or olive tapenade or 1/2 cup ricotta
 1 lb tomatoes, preferably in a range of colours
 salt and freshly ground pepper, to taste
 freshly grated Parmesan or grana padano (optional)
 extra olive oil, for drizzling

Directions

1

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.

2

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.

3

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.

Tomato Tart with Olive Oil Crust + Crispy Capers
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2 comments on “Tomato Tart with Olive Oil Crust + Crispy Capers

  1. Diane
    August 26, 2021 at 10:39 am

    Looks delish. For the pastry, how much water is required?

  2. Jodie
    August 26, 2021 at 12:00 pm

    Hey Julie – any directions for putting the pastry dough together? Or am I missing them somewhere?

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