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    You are in: Home / Recipes / Provencal Olive and Tomato Tart Recipe
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    Provencal Olive and Tomato Tart

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Bake in a 400°F oven for 30 minutes. Cover with cheese and continue baking for 5-10 more minutes until melted and golden brown.

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    Nutritional Facts for Provencal Olive and Tomato Tart

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.7
     
    Calories from Fat 127
    41%
    Total Fat 14.1 g
    21%
    Saturated Fat 4.7 g
    23%
    Cholesterol 55.0 mg
    18%
    Sodium 519.2 mg
    21%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.6 g
    10%
    Protein 11.6 g
    23%

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