Kalamata Olive Tart

The combination of Debbie’s whey ricotta and soft cheese lends an airy texture to this rustic tart, and the saltiness of the olives balances the rich flavor. Be sure to roll the dough as thinly as possible for a flaky crust.

Photography By Brian Kelley | April 18, 2017


To make the dough:

Combine the flour and salt in a medium bowl.

Work the butter into the flour and salt mixture with a pastry blender until it forms a coarse meal.

Add the ice water slowly, stirring regularly until the dough starts to hold together.

Turn out the dough on a floured surface and work it with your hands until the flour and butter is incorporated and the dough is smooth, being careful not to overwork it.

Shape the dough into a 1” disk, wrap with plastic wrap and refrigerate at least an hour.


To make the tart:

Preheat oven to 350°.

Remove the dough from the refrigerator, unwrap it and place it on a floured surface. Roll out the dough until it’s thin (almost see-through) and then transfer to a parchment-lined baking sheet. Fold ¾” of the edge into the middle to create a lip, prick the crust with a fork several times, and return to the refrigerator while you prepare the filling.

Combine the soft cheese, ricotta, egg yolks, herbs, salt and pepper in a food processor and blend until smooth.

Related Stories & Recipes

Meet the Sheep Behind Your Local Cheese

Mauldin sheep farmers sell fresh sheep’s milk products and DIY cheesemaking kits at their on-farm store. If you’ve lived in the Upstate for a long time, sheep’s milk cheese probably isn't the first...


  • 1 cup all-purpose flour
  • 1/2 tsp Kosher salt
  • 7 tbsp unsalted butter, chilled and cubed
  • 6 tbsp ice water
  • 1 tub soft sheep’s milk cheese, plain
  • 1/2 cup whey ricotta
  • 2 egg yolks
  • 1 tsp fresh rosemary, minced
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup sliced kalamata olives
Build your own subscription bundle.
Pick 3 regions for $60