Olive Oil Tomato Tart recipe

Olive Oil Tomato Tart recipe

After growing up in Barcelona, Spain, moving to the United Started definitely took some adjusting. And even though it’s been 20 years already (which I still can’t believe by the way!), I still remember some of the “challenges” I encountered.

One of those “challenges,” believe it or not, was finding good Olive Oil. With Spain being one of the largest world producers of Olive Oil, we could always easily find it in our neighborhood grocery store. 20 years ago however here, I had to drive 20 minutes to the Reading Terminal Market in Philadelphia just to get Extra Virgin Olive Oil from Spain from a small gourmet shop.

Things have changed a lot since then and the selection of olive oils in US markets nowadays is really great. Our preference, of course, is to always use Olive Oils from Spain.

For us, nothing symbolizes the Spanish lifestyle and Mediterranean Diet like Olive Oil. Its known health benefits, as well as its versatility, makes it the perfect ingredient for a healthy lifestyle and to create new and exciting recipes, too!

We are very excited to share this recipe with you today in the Olive Oils from Spain blog, a great source of recipes, history, virtues and content related to health and lifestyle. Through their Good Life Embassy Campaign, Olive Oils from Spain’s goal is to boost consumer knowledge about the use of olive oils as well as share and spread a piece of the Spanish lifestyle. Something we are very excited about!

We hope this recipe gives you a little taste of this lifestyle. Enjoy!

Preparation:

1. Preheat oven to 375F
2. To prepare the crust, combine flour, salt and Extra Virgin Olive Oil from Spain in a food processor. Pulse a few times until incorporated. Slowly add water and keep pulsing until it forms a dough.
3. Press dough into a 13 inch tart pan, making sure it goes up the sides. Prick the dough with a fork and bake at 375F for 30 minutes, until golden brown. Take crust out of the oven and reduce temperature to 350F.
4. In the meantime, prepare the tomato filling. Heat Extra Virgin Olive Oil from Spain in a large non stick skillet. Add chopped tomatoes, garlic, salt and sugar. Cook over medium heat for about 45 minutes.
5. Add chopped basil and thyme and continue cooking for another 20 minutes.
6. Spread filling over crust and bake at 350F for 30 minutes.
7. Drizzle some Extra Virgin Olive Oil from Spain on top before serving.

Recipe by Vicky Cohen and Ruth Fox

BIO

Vicky and Ruth, the two sisters behind the May I Have That Recipe cooking blog, were raised in Barcelona, Spain. They bring a blend of Mediterranean influences to their cooking and their healthy vegetarian recipes. In order to keep their multicultural background alive, they created May I Have That Recipe to feature seasonal, fresh recipes that appeal equally to experienced and first time cooks.  Want to know more about Vicky and Ruth? Click here.