Tarte à la tomate, olives de Nice, câpres & basilic

Passos7

1. 1

   Pas 1. Dissolve the yeast

   Dissolve the yeast in a little of the warm milk.

   lletllevat fresc
2. 2

   Pas 2. Mix the dough

   In a mixing bowl, combine the flour, the rest of the milk, the yeast, the olive oil and the salt until you get a supple, smooth dough.

   farina de blatlletllevat frescoli d'oliva
3. 3

   Pas 3. Let the dough rise

   2 h

   Lightly oil a mould or tray, spread the dough and cover it with a clean tea towel. Let it rise for 2 hours at room temperature.

   oli d'oliva
4. 4

   Pas 4. Preheat the oven

   Preheat the oven to 210°C.

5. 5

   Pas 5. Arrange the tomatoes

   Halve the cherry tomatoes and arrange them generously on the dough, cut side up. Season with salt, pepper and oregano, then add a good drizzle of olive oil.

   pebre negreorengaoli d'oliva
6. 6

   Pas 6. Bake the tart

   27m 30s

   Bake for 25 to 30 minutes, until the dough is golden and the tomatoes are slightly confited.

7. 7

   Pas 7. Finish with olives and basil

   Right out of the oven, add the Nice olives, the capers and a few fresh basil leaves. Finish with a last drizzle of olive oil and serve warm.

   tàperesalfàbregaoli d'oliva