Ingredients

For the crust:
2 ⅔ cup of flour
1 tsp sea salt
⅔ cup of DaVinci Extra Virgin Olive Oil
5-6 tbsp of very cold water

For the filling:
2 ½ cup of cherry tomatoes
2 tbsp of balsamic vinegar
⅛ cup of dark brown sugar
1 garlic clove, minced
1 tbsp of chopped herbs (thyme, rosemary)
3 tbsp of DaVinci Extra Virgin Olive Oil
Salt and pepper to taste

Directions

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.

Products Used