A simple stir-together olive oil dough is patted into the tart pan–no rolling pin required.
Look for heirloom tomatoes in a variety of colors and sizes for the prettiest and tastiest pie.
Serve this tart with a simple green salad for brunch, lunch or light dinner.
Combine pastry flour, all-purpose flour, salt and pepper in a large bowl.
Combine oil and ice water in a small bowl; drizzle over the flour mixture.
Toss with a fork until the dough is crumbly and sandy.
Press the dough into the bottom and up the sides of the prepared pan.
Bake the crust until golden, about 20 minutes.
Cut the tomato halves into 1/4-inch-thick slices.
Arrange the slices in a single layer on a double layer of paper towels.
Sprinkle with 1/2 teaspoon salt; let stand for 20 minutes.
Pat the tomato slices dry with paper towels.
Spread half of the cheese mixture in the cooled crust.
Layer with half of the tomato slices in slightly overlapping rows.
Repeat the layers once.
Bake the pie until browned on top, about 35 minutes.
Let stand for at least 30 minutes before serving.
Garnish with cracked pepper, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
