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Tomato Tart with Olives and Gruyère

Tomato Tart with Olives and Gruyère

This dead-simple tomato pie on a crisp, light puff pastry is layered with nutty gruyère, pungent mustard, and savory onions and olives.

By Rose HattabaughSeptember 7, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

A sheet of frozen puff pastry, thawed and rolled into a slightly larger rectangle, is the crust for this simple but impressive savory tart. We toss the sliced tomatoes and onion with salt and pepper to season the vegetables while also allowing them to release some of their moisture for both better texture and flavor after baking. Using the tines of a fork to poke holes in the rolled-out pastry prevents the center from becoming too puffy, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.

Tip

Don’t use regular round tomatoes in this recipe. Plum tomatoes, which are relatively firm and dry, work best.

Ingredients
  • 1

    pound plum tomatoes, cored and cut crosswise into ¼-inch slices

  • ½

    small red onion, thinly sliced

  • Kosher salt and ground black pepper

  • 1

    sheet frozen puff pastry, thawed

  • 2

    tablespoons dijon mustard

  • 4

    ounces Gruyère OR provolone cheese, shredded (1 cup)

  • ½

    cup pitted black olives OR green olives OR a combination, chopped

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

Step 1

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment.

In a large bowl, toss together the tomatoes, onion and ½ teaspoon each salt and pepper; set aside.

With a rolling pin, roll the pastry into a 10-by-14-inch rectangle, then place on the prepared baking sheet. Using a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border.

Spread the mustard on the pastry, avoiding the border, then sprinkle with the cheese.

Step 2

Using a slotted spoon, distribute the tomato-onion mixture in an even layer on top; discard the liquid remaining in the bowl.

Sprinkle with the olives and drizzle with the oil. Bake until the pastry is golden brown, 15 to 20 minutes. Cool for 5 to 10 minutes before slicing.

Serve drizzled with additional oil.

Step 3

Chopped fresh oregano OR torn fresh basil OR chopped drained capers OR a combination

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