Summer Cherry Tomato And Olive Tart This buttery tart is topped with fresh tomatoes, goat cheese, and olives. Top the finished slab with fresh oregano and black pepper. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 55 mins Servings: 6 Yield: main-dish or 9 side-dish Jump to Nutrition Facts Ingredients 1 recipe No-Fail Tart Crust ¼ cup pine nuts 1 ½ pound assorted cherry tomatoes, halved if large 1 tablespoon olive oil 2 tablespoon chopped fresh oregano ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 ounce goat cheese, crumbled ½ cup pitted green olives (such as Castelvetrano) Fresh oregano leaves No-Fail Tart Crust 1 ¾ cup all-purpose flour ½ cup butter (1 stick), cubed ½ teaspoon salt 2 egg yolks 3 tablespoon ice water Directions Prepare No-Fail Tart Crust as directed, except at the end of Step 3 sprinkle dough with pine nuts; press into crust. Increase oven temperature to 400°F. In a large bowl toss tomatoes with olive oil, oregano, salt, and freshly ground black pepper. Transfer to baked crust. Bake 15 minutes. Top with goat cheese and olives. Bake 10 minutes. Sprinkle with oregano. No-Fail Tart Crust Preheat oven to 450°F. (For nonstick pans preheat oven according to instructions on package.) In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess. In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds. Crumble to distribute evenly in an 11×8-inch rectangular tart pan or 11-inch round pan with removable bottom; press into pan. (Or gather dough into a ball; flatten. Roll out dough between two pieces of parchment paper into a 12×9-inch rectangle. Transfer dough to pan. Press into corners; trim excess.) Using a fork, prick dough all over. Line pastry with a double thickness of foil. Bake 12 minutes. Reduce temperature to 350°F. Remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts. Print Nutrition Facts (per serving) 419 Calories 28g Fat 34g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 419 % Daily Value * Total Fat 28g 36% Saturated Fat 13g 65% Cholesterol 110mg 37% Sodium 648mg 28% Total Carbohydrate 34g 12% Total Sugars 3g Protein 9g Vitamin C 16.3mg 82% Calcium 70mg 5% Iron 2.7mg 15% Potassium 379mg 8% Fatty acids, total trans 1g Folate, total 95.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.