The tomato week continues and today I have chosen a tart I saw in the June 2011 edition of Saveurs magazine. That seemed an excellent choice to use some of the cherry tomato that arrived last Saturday. One may well say: Long live the tomato!
100g pitted olives
280g all-purpose flour
90g margarine or butter
500g cherry tomatoes
3 tablespoons olive oil
1 teaspoon sugar
1 tablespoon rosemary leaves
120g mozzarella cheese
salt and pepper
1. Finely mince the olives.
2. Place the flour in a bowl. Add the butter and the olives. Mix well. Add water in order to mold ball with the dough.
3. Stretch the dough with the help of a rolling pin.
4. Lay the dough into a tart tin. Prick the dough with a fork.
5. Cut the cherry tomatoes in halves. Place the tomatoes on top of the dough. Season with salt, pepper, sugar and rosemary leaves.
6. Place the cheese in small lumps over the tomatoes. Sprinkle with olive oil and put it into a 210ºC preheated oven.
I used mozzarella cheese instead of Valençay cheese as mentioned in the original recipe. This tart is delicious. I loved the baked dough with olives and the flavor of the tomatoes with rosemary. A simple recipe, nonetheless delicious. A excellent choice for a light meal on vacations. A very tasty way of eating tomato.
[ Originally published in Portuguese as Tarte de tomate cereja com azeitonas e queijo mozzarella ]