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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
1hr 50mins

Ingredients Nutrition


  1. Prepare the short pastry. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
  2. Preheat the oven to 350 degrees F and grease a 10 inch ceramic quiche pan with 1 teaspoon olive oil.
  3. Halve the tomatoes lengthwise and core them. Run your thumb in the hollows of the tomatoes to remove the juice and seeds. Arrange in the pan, skin side down, in a circular pattern. You can crowd them a little; they will shrink as they bake. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (leave the heat on).
  4. Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11 inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.
  5. Cut the cheese in 1/3 inch slide and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden.
  6. Let cool for a few minutes on a rack. Run a knife around the crust to loosen. Put on your best-looking oven mitts, cover the pan with an overturned plate, and flip the whole thing carefully. If some of the tomatoes stick to the bottom of the pan, just place them back on the tart where they belong. Serve warm or at room temperature. Just before serving, snip or tear the basil leaves and sprinkle over the tart.

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