Tomato Olive Poppy Seed Tart
Experience the perfect blend of savory elegance with this Tomato Olive Poppy Seed Tart, a recipe that brings vibrant Mediterranean flavors to the table. Featuring a crisp, homemade poppy seed crust, this tart is topped with a colorful medley of juicy, thinly sliced tomatoes, briny kalamata olives, and creamy crumbled feta cheese. A drizzle of olive oil, a sprinkle of fresh thyme, and a rustic fold-over crust add to its charm, making it as visually stunning as it is delicious. Easy to prepare in under an hour, this tart is perfect as an appetizer, light lunch, or dinner centerpiece. Whether served warm or at room temperature, its bold flavors and flaky texture are guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 4 tablespoons cold water
- 2 tablespoons poppy seeds
- 0.5 teaspoon sea salt
- 3 large ripe tomatoes (assorted colors, thinly sliced)
- 0.5 cup kalamata olives (pitted and halved)
- 0.33 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, poppy seeds, and sea salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing with a fork until the dough comes together. Knead gently to form a smooth ball.
Wrap the dough in plastic wrap and refrigerate for 15 minutes to chill.
On a floured surface, roll out the dough into a rough 10-inch (25-cm) circle. Carefully transfer the dough to the prepared baking sheet.
Arrange the sliced tomatoes in a single layer over the dough, leaving a 1-inch (2.5 cm) border around the edges.
Scatter the kalamata olives and crumbled feta cheese evenly over the tomatoes.
Drizzle the tart with olive oil and sprinkle with fresh thyme leaves and ground black pepper.
Fold the edges of the dough up slightly over the toppings to create a rustic crust.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust turns golden brown and the tomatoes are slightly caramelized.
Remove the tart from the oven and let it cool for 5 minutes before slicing and serving.
Serve warm or at room temperature and enjoy this flavorful tart as a delightful appetizer or light main course.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 254 mg | 84% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 15.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
