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  • Italia Magazine

    Cucina di Amalfi

    Jul 06, 2023 5 minutes

    Tomato and olive tarts

    Torte salate di pomodori e olive

    ► MAKES 6 individual tarts

    ► PREPARATION 10 minutes, plus 30 minutes resting

    ► BAKING 20 minutes

    These polenta crust pizzas are delicious, crunchy and easy – and very impressive visually. A perfect snack, especially if you are short on time.

    • 180g Italian ‘00’ flour, plus extra for dusting

    • 80g polenta/cornmeal

    • 105g cold, unsalted butter

    • 105g ricotta

    • 1 large free-range egg yolk

    FOR THE TOPPING

    • 400g can plum tomatoes

    • 12-16 cherry tomatoes, quartered

    • sea salt and freshly ground black pepper

    • 1 tbsp chopped fresh thyme leaves

    • 1 tbsp chopped fresh oregano

    • 200g goats’ cheese

    • handful of black olives, stoned

    • extra-virgin olive oil, for drizzling

    • fresh basil leaves, to garnish

    For the pastry, put everything into a

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