Ingredients: |
Ingredients: For Crust:
4-1/2 ounces (1 cup) all-purpose flour
3/4 ounce finely grated Asiago cheese (1/4 cup)
1 teaspoon finely chopped fresh basil
Kosher salt and freshly ground black pepper
3 ounces (6 Tablespoons) cold unsalted butter, cut into 1/2-inch cubes
For Filling:
1 Tablespoon extra virgin olive oil
3 medium cloves garlic, finely chopped
1/8 teaspoon crushed red pepper flakes
2-1/2 cups grape tomatoes
1/2 cup pitted Kalamata olives, rinsed, patted dry, and coarsely chopped
1 Tablespoon capers, rinsed and patted dry
3 large eggs, at room temperature
1-1/4 cups plain yogurt
Freshly ground black pepper
1-1/4 ounces (1/3 cup) finely grated Asiago cheese
Thinly sliced basil, for garnish
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Directions: |
Directions:For Crust:
Combine the flour, Asiago, basil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Pulse a few times just to combine. Scatter in the butter and pulse until pea-size clumps form. With the food processor running, slowly add 2 Tablespoons of the ice water through the feed tube. Start dribbling in the third tablespoon bit by bit, stopping once the dough forms a ball. Turn the dough onto a floured surface and press into a 6-inch disk. Wrap in plastic and chill for at least 30 minutes and up to one day.
For Filling:
In 4-quart saucepan, warm the oil over low heat. Add the garlic, and red pepper flakes and cook, stirring until fragrant and sizzling, 3-5 minutes. Add the tomatoes, olives, and capers. Cover and continue cooking over low heat, stirring occasionally, until most of the tomatoes have burst and the liquid has mostly evaporated, about 15 minutes. Uncover and continue to cook, stirring constantly and breaking any tomatoes that have not burst, about one minute. Spread on a large dinner plate or tray and cool to room temperature, stirring occasionally. Meanwhile, whisk the eggs in a medium bowl. Add the yogurt and 1/4 teaspoon pepper, and whisk until smooth. Set aside.
To Assemble:
Position oven rack in center of oven and heat to 425º. On a lightly floured surface, roll the dough into a 12-inch round. Press into a 9-inch fluted tart pan with a removable bottom, folding in any overhang to create double-thick sides. Set the tart pan on a foil-lined baking sheet. Sprinkle 1/4 cup of the Asiago over the bottom of the tart. Spread the tomato mixture on top of the cheese. Slowly pour in the egg mixture. Bake for 20 minutes. Sprinkle the remaining 2 Tablespoons of Asiago on top of the tart and return to the oven until golden, puffed, and set, 15-20 minutes longer. Transfer the tart to a wire rack (without the baking sheet), and cool 10 minutes before removing the outer ring of the tart pan. If transferring from the metal base onto a serving plate, cool 5-10 minutes longer before sliding a long spatula underneath the tart to ease it off the base. Garnish with the basil. Serve warm or at room temperature. |
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