Ingredients

For the crust:

9 oz. (2 cups) unbleached all-purpose flour
1/4 cup freshly grated Parmigiano-Reggiano (about 1/2 oz.)
1 Tbs. chopped fresh thyme
1/4茶匙。食盐
1/4茶匙。freshly ground black pepper
1/8 tsp. ground cayenne
5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
5 to 6 Tbs. ice water

For the filling:

1-1/2磅成熟的牛排番茄
Kosher salt
1-1/2 cups freshly grated Parmigiano-Reggiano (about 3 oz.)
4 Tbs. roughly chopped pitted oil-cured black olives or Kalamata olives
12大罗勒叶，切成薄片
2 tsp. capers, drained and patted dry, roughly chopped if large
Freshly ground black pepper
2 Tbs. extra-virgin olive oil

Nutritional Sample Size based on ten servings
Calories (kcal) : 270
脂肪卡路里（KCAL）：160
Fat (g): 18
饱和脂肪（G）：9
Polyunsaturated Fat (g): 1
单不饱和脂肪（G）：6
Cholesterol (mg): 35
Sodium (mg): 230
碳水化合物(克):22
Fiber (g): 2
蛋白质（G）：5

准备

准备地壳和西红柿：

将面粉，奶酪，百里香，奶油，胡椒粉和辣椒混合在食品加工机中，然后搅拌以彻底混合。加入黄油并脉搏，直到碎片大致相当于米粒。通过饲料管加入冰水1汤匙。一次，在短暂的爆发中脉动，直到面团开始融合在一起。它看起来仍然易碎，但是如果用手指按下它，它应该变得紧凑。不要添加比面团粘在一起所需的水多。将其转到干净的工作表面上，然后用手将面团压成粗糙的球。将球放在一张蜡纸上，将其轻轻形成平坦的磁盘，然后将其紧密包裹。冷藏至少45分钟。
Meanwhile, core (but don’t peel) the tomatoes and slice them 1/4 inch thick. Sprinkle with 1/2 tsp. kosher salt, stack them in a colander set over a bowl, and let drain for at least 45 min. and up to 1 hour. About every 15 min., turn the slices gently and tilt the colander to let the juices drain freely.

组装和烘烤：

Position a rack in the center of the oven and heat the oven to 425ºF. Cut a piece of parchment to fit a rimmed baking sheet (preferably a heavy-duty one) and put the baking sheet in the freezer to chill. Take the dough out of the refrigerator and let it warm until pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Roll the dough on the parchment into a 14-inch round that’s 1/8 inch thick. It’s fine if the dough extends a little beyond the parchment. Transfer the parchment and dough to the chilled baking sheet and refrigerate for 15 min.
从冰箱中取出面团，让其在室温下静置约5分钟。为了防止破裂。填充面团时，请稳定地工作。将奶酪的三分之二撒在面团的中央，在边缘周围留下2英寸宽的乐队。将一半的橄榄和一半的罗勒撒在奶酪上，然后将番茄片放在顶部，使其稍微重叠，从而制成坚固的层。撒在其余的罗勒和橄榄，刺山柑和其余的奶酪上。用胡椒粉调味，在馅料上淋上橄榄油。将糕点的边缘折叠在馅料的边缘上，然后将其褶皱，以形成整齐的圆形边缘。烘烤，直到面团变浅褐色，将锅翻过大约40分钟。全部的。 Carefully transfer the tart from the parchment to a rack and let it rest for at least 30 min. before cutting and serving.

剩菜在室温下保持一两天。加热10至15分钟。在350ºF。

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Reviews (4 reviews)

gottavio|02/18/2012

喜欢这个 - 我总是为聚会做这个，总是受到打击。我已经开始尝试此食谱以使外壳“更健康”。天哪，外壳很棒 - 但是，如果您或您的家人看着他们的体重很好，地壳中有很多黄油。顺便说一句，我说的是黄油的外壳多么令人惊奇。好吃。因此，为了减少卡路里 - 我用全麦糕点粉代替了通用面粉，并消除了黄油。取而代之的是，我使用了1/4杯特级初榨橄榄油和1/2杯冷水 - 我不需要食物加工机，我只是在大碗中首先混合干成分，然后加入油和水，然后混合直到面团使用木勺。我在食谱指示的情况下冷藏了面团，但随后将其卷起，将其放入准备好的蛋pan中，并在400摄氏度将面包皮煮10分钟。我让外壳冷却。然后，我填充了蛋，并按照食谱中的指示进行煮熟。
Bessieheath|2011年8月26日

This is such a delicious tart and a great thing to do with a surplus of tomatoes from the garden. I love the flavored pastry crust. My only criticism of the recipe is that she makes rolling the pastry sound so complex. Into the fridge, out of the fridge, into the fridge - there's really no need. I just pop the dough into the fridge for about 30 minutes before I roll it. I roll it, fill it, turn up the edges & straight into the oven. No need to make a graduate thesis out of it. But it is really yummy!
Janelle2277|2011年8月10日

This recipe is so simple and amazing. I look foward to making it every summer with the tomatoes we grow in our garden. I made it yesterday with a little fresh oregano because I did not have any fresh basil on hand, and it turned out just as good as always.
rlass10201|2008年4月15日

This recipe is awesome. The tart is easy to make and is super delicious. I've made it several times for guests. When pressed for time I've used a pre-made pie crust and it is still really really good.