Vibrant, fresh and simple. This tomato tart will steal the spotlight on the dinner table!
1. In a food processor combine flour and sea salt, pulse couple times. Add in the olive oil and pulse several times, until a small crumb texture appears. Add in the cold water, one tsp at a time. And mix it all together until the dough comes together. Knead it with your hands for 10 seconds, cover with plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven at 400F. Grease the baking tin with a small amount of butter and set aside. Remove the dough from the fridge and let it sit for 10-15 minutes.
3. In a saucepan combine balsamic vinegar, garlic, herbs and brown sugar. Simmer for about 2-3 minutes, until the sugar has dissolved. Mix in the cherry tomatoes, olive oil and season to taste.
4. Roll out the dough on a lightly floured surface. Transfer to the baking tin. With the remaining dough make some decorations or skip this step. Spread the tomato filling over the dough and bake for 40-45 minutes or until the dough pastry is golden brown. Let it cool for at least 1 hour before serving.
The cauliflower gives this dish an even richer, cheesier taste. Serve up ample creamy gooeyness while getting in your veggies!
This Summer Salad, complete with soft burrata cheese, fresh figs, and juicy blackberries, is drizzled with DaVinci Extra Virgin Olive Oil for a true DaVinci Masterpiece.