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Tomato Tart with Olive Oil Crust + Crispy Capers

Yields12 Servings

 1 1/3 cups all-purpose flour
 1/4 tsp fine salt
 1/3 cup olive oil
 1/4 cup water
 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

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.

Nutrition Facts

Servings 0