A true homage to the Mediterranean, this cherry tomato tart by chef Christophe Bellanca blends fragrant olive oil, naturally sweetened roasted tomatoes, and savory Niçoise olives. Set atop a tender dough reminiscent of a light focaccia, this rustic and visually stunning tart is the ideal centerpiece for a summer lunch or gathering.
Prep time: 20 minutes
Rising time: 2 hours
Bake time: 45 minutes at 350°F (180°C)
Difficulty: Easy
Yield: 1 12-inch tart (approx. 6–8 servings)
Ingredients
Olive Oil Dough
- 2 cups (250 g) all-purpose or bread flour
- 1 tsp (4 g) active dry yeast
- ½ cup minus 1 tbsp (100 ml / 100 g) warm water
- ⅓ cup (75 ml / 70 g) extra-virgin olive oil
- ½ tsp (3 g) fine salt
Topping
- Salt and freshly ground black pepper, to taste
- 1.75 lbs (800 g) cherry tomatoes (red and yellow mix), halved
- A small handful of Niçoise black olives (pitted preferred)
- Fresh basil leaves, for garnish
- 1 tsp dried oregano
- Extra-virgin olive oil, for drizzling
Instructions
Bloom the Yeast: In a small bowl, whisk together the dry yeast and warm water. Let sit for 5 minutes until frothy and blooming. Brush a 12-inch (30 cm) tart or pizza pan generously with olive oil.
Make the Dough: In a medium mixing bowl, whisk together the flour and salt. Gradually pour in the yeast mixture followed by the 70 g of olive oil. Mix with a spoon, then knead gently with your hands until a soft, smooth dough forms.
Shape & Rise: Transfer the dough directly into the prepared pan. Using your fingertips and palms, press and spread the dough evenly across the bottom and slightly up the rim. Cover with a clean kitchen towel and let rise at room temperature for 2 hours.
Layer the Tomatoes: Preheat the oven to 350°F (180°C). Wash, dry, and cut the cherry tomatoes in half. Arrange them tightly in concentric circles over the risen dough, cut-side up.
Season & Bake: Season generously with flaked sea salt, freshly cracked black pepper, dried oregano, and a rich drizzle of olive oil. Bake for 45 minutes at 350°F (180°C) until the crust edges are golden and crisp and the tomatoes are tender and caramelized.
Garnish & Serve: Remove from the oven and immediately scatter fresh basil leaves and black Niçoise olives across the top. Serve warm or at room temperature.
Inspired from: Instagram
