Cherry tomato tart

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Tarte aux tomates cerises
A PDO
Preparation
15 min
A PDO
Resting time
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Main course Vegetarian Summer

Ingredients

A PDO
For 4 personnes
  • For the olive oil pastry:
  • 200 g of flour
  • 4 c. à soupe olive oil from Aix-en-Provence – matured olives PDO
  • 1 small egg
  • 1 grosse pincée of salt
  • 1 grosse pincée Provençal herbs
  • 2 ou 3 c. à soupe cold water if needed
  • For the pesto:
  • 1 c. à café capers
  • 10 black olives from France
  • 2 filets anchovies in oil
  • 1 grosse pincée Espelette chilli
  • 5 pétales dried tomatoes
  • about ten basil leaves
  • 1,5 c. à soupe olive oil from Aix-en-Provence – ripened olives PDO
  • 400 g cherry tomatoes

Tip

Olive oil gives the pastry a lovely colour, but above all it adds a touch of softness and a lovely, sun-kissed flavour to this cherry tomato tart!

Instructions

Preparing the olive oil dough:

  • Mix the flour, salt and herbes de Provence.

  • Make a well and pour in the olive oil

  • Mix, then add the egg and mix quickly, adding a little water if necessary (just enough to form a ball of dough).
  • Wrap it in cling film and leave it to rest in the fridge for at least 30 minutes.
Making pesto
  • Meanwhile, prepare the pesto by blending all the ingredients thoroughly until you have a smooth purée. Mix half of this pesto with the cherry tomatoes, stirring well to coat them.
  • Roll out the dough with olive oil on a floured work surface to a thickness of 2–3 minutes and line the tart tin.
  • Spread the remaining pesto over the base and arrange the cherry tomatoes on top.
  • Place the tart in the oven at 220°C, then reduce the temperature to 200°C after 10 minutes’ baking. Leave to bake for a further 5–10 minutes.

Tip

Olive oil gives the pastry a lovely colour, but above all it adds a touch of softness and a lovely, sun-kissed flavour to this cherry tomato tart!
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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