Provencal Tomato and Olive Tart with Herbed Crust

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 cup unsalted butter, cold and cubed
• 1 cup ice water

• 4 medium ripe tomatoes, sliced
• 1 cup kalamata olives, pitted and halved
• 1 cup gruyere cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   To make the herbed crust, combine sifted flour, salt, and dried thyme in a bowl.
3. 03
   Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. 04
   Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 20 minutes.
5. 05
   Roll out the chilled dough on a lightly floured surface and fit it into a tart pan. Trim any excess dough and prick the base with a fork.
6. 06
   Blind bake the crust for 10 minutes, using baking beans or rice to weigh it down, then remove weights and bake for another 5 minutes until lightly golden.
7. 07
   Arrange the sliced tomatoes and halved olives over the pre-baked crust. Sprinkle with grated Gruyere cheese.
8. 08
   Drizzle the filling with olive oil and sprinkle with chopped rosemary and freshly ground black pepper.
9. 09
   Bake the tart in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly, and the tomatoes are slightly caramelized.
10. 10
    Let the tart cool for a few minutes before slicing and serving.