Tomato and Olive Tart
ready in 2 h. 20 min.
For the dough, dissolve the yeast in 125 ml lukewarm water. Mix the flour and a pinch of salt in a bowl, make a depression in the centre, add the yeast solution and 2 tbsp oil and quickly work the mixture by hand to form a smooth dough. Knead the dough thoroughly on a floured work surface, cover and leave in a warm place for around 1 hour to rise.
Meanwhile, heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a pie dish with grease-proof paper.
Stir the ricotta into a smooth paste, mix in the parmesan and season with salt and ground black pepper.
Roll the dough out on a floured surface to the size of the dish and place onto the dish. Coat with the ricotta mixture and arrange the tomato and olive slices on top, overlapping slightly, to completely cover the pie. Sprinkle with herbs, a little salt and ground black pepper, and drizzle with olive oil.
Bake in the oven for 35-40 minutes, covering the pie with aluminium foil at an appropriate point to prevent the tomatoes from browning too much. Remove the finished pie from the oven, leave to cool until lukewarm, remove from the dish, slice and serve.