Crispy Herb Tomato and Olive Tart with Pine Nuts
A savory French-style tart featuring a buttery, crisp pastry crust topped with roasted cherry tomatoes, briny green olives, crumbly queso fresco, and fresh oregano. The pine nuts baked into the crust add textural contrast and subtle nuttiness. Ideal for summer entertaining, light lunches, or vegetarian dinner parties. This version distinguishes itself through a two-stage bake that ensures the pastry remains crispy despite the tomato topping, and the careful placement of delicate cheese and olives only in the final minutes prevents overcooking.
Ingredients
- 1 ¾ cup all-purpose flourwhole wheat pastry flour0.9:1flour
note: reduces tenderness slightly, adds nuttiness
- ½ cup butter
- ½ teaspoon salt
- 2 egg, yolks only
- 3 tablespoon water
- ¼ cup pine nuts
- 1 ½ pound cherry tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon fresh oregano, chopped
- 2 ounce queso fresco, crumbled
- ½ cup pitted green olives
- oregano leaves, to taste(optional)
Instructions
- 1
Preheat oven to 450F (450°F).
- 2
Pulse flour, butter, and salt in food processor 10-20 seconds until mixture resembles fine crumbs; do not overprocess.
- 3
Whisk egg yolks with water in small bowl. With processor running, add yolk mixture and stop as soon as dough begins coming together, about 5 seconds.
- 4
Distribute dough evenly in tart pan, pressing into corners and flush with edges. Alternatively, gather into ball, flatten, roll between parchment to 12 by 9 inches, transfer to pan, press corners, and trim excess.
- 5
Prick dough all over with fork tines and sprinkle pine nuts evenly over surface. Line pastry with double-thickness foil.
- 6
Bake 12 minutes.
- 7
Reduce heat to 350F (350°F), remove foil, and bake 8 minutes more until golden. Cool completely.
- 8
Preheat oven to 400F (400°F).
- 9
Toss cherry tomatoes with olive oil in large bowl. Season with salt and pepper.
- 10
Transfer tomatoes to cooled crust and top with fresh oregano.
- 11
Bake 15 minutes.
- 12
Top with queso fresco and green olives. Bake 10 minutes more.
- 13
Remove from oven and garnish with oregano leaves. Cool until handleable, then remove tart from pan sides and transfer to serving dish.
Tips
Do not overprocess the flour-butter mixture; pulse just until it resembles coarse crumbs to ensure a tender, flaky crust rather than a tough, dense base.
Use only egg yolks for the dough to create a richer, more workable pastry; reserve whites for another use. Stop mixing the moment dough barely holds together.
Roast tomatoes separately before topping the crust to prevent excess moisture from seeping into the pastry and making it soggy during the final bake.
Good to Know
Cool completely. Cover loosely with plastic wrap or foil. Refrigerate up to 2 days. Reheat at 325F (160C) for 10 minutes to restore crust crispness. Do not freeze; pastry becomes soggy upon thawing.
Prepare and fully bake pastry crust up to 1 day ahead. Store in airtight container at room temperature. Assemble and bake with toppings on serving day for best texture.
Serve at room temperature or warm, cut into 6-8 portions. Pairs with green salad dressed in light vinaigrette, dry white wine (Sauvignon Blanc, Pinot Grigio), or sparkling water with fresh herbs.
Common Mistakes
Do not skip the foil lining during initial crust bake to avoid burning the pastry edges and nuts.
Do not add all toppings before the 15-minute tomato bake; cheese and olives added only at the end prevent them from drying out or becoming overcooked.
Do not process dough beyond 5 seconds once yolks are added to prevent developing gluten, which toughens the crust.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this tart ahead and freeze it?
Freezing is not recommended; pastry becomes soggy upon thawing due to moisture release from tomatoes. Bake the crust 1 day ahead and store at room temperature, then assemble and bake with toppings on serving day.
What if my pastry cracks or tears when transferring to the pan?
Simply pinch cracks together or press small torn pieces onto gaps. Any imperfections are hidden by toppings. If dough tears severely, crumble it and re-press into pan; it will bake fine.
How long does the finished tart keep and how should I store it?
Cover loosely and refrigerate up to 2 days. Reheat uncovered at 325F (160C) for 10 minutes to restore crust crispness. Best eaten within 24 hours for optimal texture; pastry gradually softens as tomato moisture releases.