Tart with tomatoes and Bouteillan olive oil

A delicious tomato pie that can be eaten hot, warm or cold. You will need a good amount of olive oil to incorporate into the shortcrust pastry that serves as the base of the pie and to drizzle just before serving.

Bouteillan olive oil is perfect for this recipe.

Ingredients for the pie dough

• 200 g flour
• 60 golive oil Oliv&sens Bouteillan
• Half a glass of water.

Preparation of the pie dough

• In a mixing bowl mix the flour and olive oil with a pinch of salt.
• Add the water and knead until you get a ball of dough.
• Cool it down

Ingredients for the pie

• the shortcrust pastry you just made
• tomatoes
• olives
• fresh basil
• for more indulgence: Oliv&sens black tapenade
• aromatic herbs such as rosemary, thyme, Provence herbs
• of the'olive oil Oliv&sens Bouteillan

Preparation of the pie

• Preheat your oven to 180°C
• Cut the tomatoes into slices
• Chop the basil
• Spread the shortcrust pastry in a pie dish in which you will have previously placed a baking sheet.
• Spread the tart base with the black tapenade
• Arrange the tomato slices in your pie dish
• Arrange the basil and aromatic herbs you have as well as the olives.
• Bake for 40 to 45 minutes at 180 degrees.
• of the'olive oil Oliv&sens Bouteillan

Tasting

When the pie is cooked, let it cool. Pour a thin stream ofolive oil Oliv&sens Bouteillan and serve!

Good tasting !

Myriam & David

If you liked this recipe, you will also like the tomato, apricot and verbena gazpacho recipe as well as the feta r toast recipetoast, peppers and tomatoes.