Preparation time: 30-35 minutes
Chilling: 30 minutes
Cooking time: 30 minutes
Yield: 2-4 servings
Kick off the month with a burst of flavor—our tomato tart paired with a homemade pesto crafted using our Lemon Olive Oil is a true delight. This vibrant, simple recipe combines freshness and color to tantalize your taste buds while adding a sunny touch to your table.
Perfect for springtime brunches, casual lunches, or indulging in a moment of self-care, this tart highlights the beauty of seasonal ingredients as you embrace the gentler days of the season
INGREDIENTS
- 375 ml (1 ½ cup) all-purpose flour
- 125 ml (½ cup) plain yogurt
- 45 ml (3 tbsp.) Maison Orphée Extra Virgin Olive Oil or Virgin Canola Oil
- 15 ml (1 c. à soupe) black sesame seeds
- 1 pinch of Maison Orphée Fleur de sel
- 3 to 4 tomatoes of different colours, sliced
- 30 ml (2 tbsp.) Maison Orphée Old-Fashioned Mustard
- A bunch of fresh basil
- 30 ml (2 tbsp.) pistachios
- 80 ml (1/3 cup) Maison Orphée Lemon Olive Oil
- 1 small burrata
INSTRUCTIONS
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In a bowl, mix the flour, yogurt, oil, and black sesame seeds. Add a pinch of salt and mix well. Knead lightly until you get a smooth ball. Place the dough in a bowl, cover, and refrigerate for at least 30 minutes.
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Preheat the oven to 400°F (200°C).
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On a floured surface, roll the dough into a large disk. Spread the whole-grain mustard evenly over the dough, then arrange the tomato slices on top. Fold the edges of the dough slightly to create a border.
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Bake for 28 to 30 minutes, until the dough is golden and crispy.
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While baking, blend the basil, pistachios, and lemon olive oil in a food processor until smooth to make the pesto. Season with salt and pepper to taste.
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Once out of the oven, garnish the tart with the pesto and place the burrata in the centrer. Drizzle with lemon olive oil, salt, pepper, and add a few fresh basil leaves for the finishing touch.
- Bon appétit!