Provencal Tomato and Olive Tart with Flaky Herb Crust

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1 cup ice water
• 1 tablespoon fresh thyme, chopped

• 4 medium ripe tomatoes, sliced
• 1 cup black olives, pitted and sliced
• 1 cup goat cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried Herbes de Provence
• 1 teaspoon freshly ground black pepper

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   To make the crust, mix sifted flour and salt in a bowl. Add cubed butter and rub in with fingertips until mixture resembles breadcrumbs.
3. 03
   Stir in chopped thyme. Gradually add ice water, mixing with a fork until dough starts to come together.
4. 04
   Shape dough into a disc, wrap in plastic, and chill for 15 minutes.
5. 05
   Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim excess.
6. 06
   Arrange sliced tomatoes and olives over the crust. Sprinkle with crumbled goat cheese.
7. 07
   Drizzle with olive oil and season with Herbes de Provence and black pepper.
8. 08
   Bake for 35-40 minutes until the crust is golden and the filling is bubbly.
9. 09
   Let the tart cool slightly before serving.