You may also like
Categories:
water active dry yeast sugar olive oil egg flour kosher salt mustard roma tomato california ripe olives thyme fresh coarse ground black pepper Gruyere cheese
Viewed: 40 - Published at: 7 years agoIngredients
- 12 cup warm water
- 2 teaspoons active dry yeast
- 12 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 egg
- 1 34 cups all-purpose flour
- 34 teaspoon kosher salt
- 1 tablespoon Dijon mustard
- 1 lb roma tomato, sliced into 1/8-inch thick rounds
- 1 cup california ripe olives, halved
- 2 teaspoons chopped thyme
- 14 teaspoon fresh coarse ground black pepper
- 1 cup grated gruyere cheese
Method
- In a large mixing bowl, whisk together warm water, yeast and sugar.
- Set aside for 5 minutes until mixture foams on top.
- Mix in oil and egg.
- Add flour and 1/4 teaspoon salt.
- Knead together for about 5-8 minutes on a lightly floured surface until dough is smooth.
- Place dough in an oiled bowl and cover loosely with plastic wrap.
- Set aside in a warm area for 1 hour until doubled in size.
- Roll out dough into a 13-inch circle.
- Transfer to an 11-inch tart pan, allowing sides to hang over the edges.
- Press sides into tart pan, then roll a rolling pin, over the top of the tart pan to cut off overhanging edges of dough and discard.
- Spread mustard onto the bottom of tart crust.
- Cover with concentric circles of sliced tomatoes.
- Sprinkle California ripe olives, thyme, pepper and remaining salt on top.
- Bake in a 400F oven for 30 minutes.
- Cover with cheese and continue baking for 5-10 more minutes until melted and golden brown.
