Recipe: Rustic Tomato, Olive, and Gruyere Tart

Here’s a delicious recipe for a Rustic Tomato, Olive, and Gruyere Tart that I love making when I start to feel a hint of fall in the air.

The transition out of summer always inspires me to use the ripe tomatoes from my garden and locally sourced, organic olives from California Coast Naturals. The fresh thyme and a touch of Gruyere cheese bring it all together for a perfect late summer dish.

Rustic Tomato, Olive, and Gruyere Tart

Ingredients

Pastry Dough:

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly grated nutmeg
• 3/4 cups unsalted butter, cut into slices
• 1/4 cup ice water, strained

Tart Filling:

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 pound Gruyere cheese, grated
• 1 pound ripe tomatoes from my garden, sliced into 1/4 to 1/2-inch wedges
• 1/2 cup California Coast Naturals Pitted Herb Olives, organic
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions

1. Prepare the Pastry Dough:
   • In the bowl of a food processor, whirl the flour, salt, and nutmeg. Add half of the butter and process until you no longer see chunks. Add the remaining butter and pulse briefly, leaving some chunks the size of peanuts.
   • With the processor running, slowly add the ice water through the feed tube, stopping before the dough fully comes together. Test the dough by pinching a small amount between your fingers. If it doesn’t stick together, add a teaspoon or two of water and pulse again.
   • Turn the dough out onto a large piece of plastic wrap. Use the wrap to help form the dough into a smooth, flat disk. Refrigerate for at least 30 minutes.
2. Prepare the Tart Filling:
   • Preheat the oven to 375°F.
   • Heat olive oil in a large, heavy skillet over medium heat. Add the onions and 1/2 teaspoon of salt, stirring to combine. Cook, covered, for about 20 minutes, occasionally lifting the lid to stir, until the onions are softened.
   • Remove the lid and continue cooking the onions until they turn a pale golden color and any remaining liquid has evaporated. Set aside to cool slightly.
3. Assemble the Tart:
   • Roll out the chilled dough into a 14-inch circle and transfer it to a 12-inch tart pan with a removable bottom. Fold the overhanging edges down inside the pan, pressing gently to secure them.
   • Spread the cooled onions evenly over the dough, then sprinkle the grated Gruyere cheese on top.
   • Arrange the tomato wedges in concentric circles over the cheese, followed by the California Coast Naturals Pitted Herb Olives. Scatter fresh thyme sprigs across the top to give the tart a rustic feel.
   • Season with salt and pepper.
4. Bake the Tart:
   • Bake the tart in the preheated oven until the crust is golden and the cheese is bubbling, about 50 to 60 minutes. Allow the tart to cool slightly before serving.

This tart is perfect served warm or at room temperature, making it an ideal dish for those crisp early fall evenings.

Local Business Highlight

The olives I used for this recipe are from California Coast Naturals, a Santa Barbara olive farm that’s been in the Makela family for over ten generations.

Enjoy!