Heirloom Tomato Tart with Niçoise Olive Tapenade, Mixed Field Greens, and Basil Vinaigrette

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By Thomas Keller

Published 1999

  • About

This is my interpretation of pizza. I love tomatoes. I love pizza. But pizza dough isn’t elegant enough for a French Laundry dish. Puff pastry is. My pizzas are baked with tomatoes that have been partially dried, which prevents the dough from becoming soggy, then finished with the surprise of chilled tomatoes, topped by tapenade and a basil vinaigrette.