Torta Rustica "Sole di Puglia" (Rustic Sun of Puglia Tart)

DESCRIPTION: This vibrant open-faced tart captures the essence of a Puglian summer lunch, offering a delightful blend of textures and Mediterranean flavors. A tender, rustic olive oil pastry cradles a creamy bed of lemon-kissed ricotta, topped with sweet roasted cherry tomatoes, briny Kalamata olives, and melted provolone. It's a light yet satisfying meal, perfect served warm or at room temperature, evoking sunny Italian afternoons.

PREP TIME: 25 minutes (plus 30 minutes chilling time) COOK TIME: 35-40 minutes SERVINGS: 4 DIFFICULTY: Medium

INGREDIENTS:

• 1 ½ cups (180g) all-purpose flour, plus more for dusting
• ½ teaspoon salt (for dough)
• ¼ cup (60ml) extra virgin olive oil (for dough)
• ¼ cup (60ml) ice water, plus more if needed (for dough)
• 1 ½ cups (375g) whole milk ricotta cheese
• ½ cup (50g) grated Pecorino Romano or Parmesan cheese
• 1 large egg yolk
• 1 tablespoon fresh lemon zest
• ½ teaspoon salt (for filling)
• ¼ teaspoon black pepper
• 1 pint (about 2 cups) cherry tomatoes, halved
• ¼ cup (about 40g) Kalamata olives, pitted and halved
• 4 oz (115g) provolone cheese, thinly sliced or shredded
• 2 tablespoons fresh basil leaves, torn or roughly chopped
• 1 tablespoon extra virgin olive oil (for drizzling)
• Optional: Pinch of red pepper flakes

INSTRUCTIONS:

1. Make the Dough: In a large bowl, whisk together the flour and the ½ teaspoon salt. Add the ¼ cup olive oil and mix with your fingertips until crumbly. Gradually add the ice water, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead gently for 1-2 minutes until just combined. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the Filling: In a medium bowl, combine the ricotta cheese, grated Pecorino/Parmesan, egg yolk, lemon zest, ½ teaspoon salt, and black pepper. Mix until well combined and smooth. Set aside.
3. Assemble the Tart: Preheat oven to 400°F (200°C). On a lightly floured sheet of parchment paper, roll out the chilled dough into a rough 12-inch circle (it doesn't need to be perfectly round, embrace the rustic look!). Carefully transfer the parchment paper with the dough onto a baking sheet.
4. Add Fillings: Spread the ricotta mixture evenly over the dough, leaving a 1 ½ to 2-inch border clean around the edges. Arrange the halved cherry tomatoes and Kalamata olives over the ricotta. Evenly distribute the provolone cheese on top.
5. Fold and Bake: Gently fold the edges of the dough over the filling, creating a rustic crust. You can crimp it slightly to help it hold shape. Drizzle the exposed crust with 1 tablespoon of olive oil. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and lightly browned.
6. Finish and Serve: Remove from the oven. Let it cool on the baking sheet for 5-10 minutes before sliding it onto a cutting board. Garnish generously with fresh basil leaves (and red pepper flakes, if using). Slice into wedges and serve warm or at room temperature.

TIPS:

• For an intensified tomato flavor, toss the halved cherry tomatoes with a drizzle of olive oil, salt, and pepper, then roast them separately for 10-15 minutes at 400°F (200°C) before adding them to the tart.
• Don't overwork the dough; a slightly crumbly texture is perfectly fine for a rustic tart. The olive oil ensures a tender, flaky crust.

NUTRITION (per serving):

• Calories: 595
• Protein: 25g
• Carbs: 23g
• Fat: 38g

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