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Tomato Semolina Tart

The crust on this explosion of summer is buttery and crisp - the semolina gives it a rustic coarseness and the layer of olive pate brings a nice depth of flavor.


  • 1 1/2 cups "00" flour
  • 1/3 cup semolina
  • 1 tsp. salt
  • 6 TB cold unsalted butter, cubed
  • ice water
  • 3 TB black olive pate
  • 6 heirloom tomatoes
  • 2 teaspoons dried oregano
  • salt and pepper


In a food processor, pulse the two flours and salt together for a few seconds. Add the cubed butter and pulse 10-15 times until the mix resembles coarse meal. Drizzle in 1 - 2 tablespoons of ice water until a dough begins to form. Remove the dough and knead briefly, forming a ball. Wrap in plastic and refrigerate for 30 minutes.

Once the dough has chilled, roll into a 8 - 10 inch round. We like the rustic look of a hand-crimped edge, but you could use a tart pan if you prefer. Spread the olive pate on the base of the tart and top with overlapping thick slices of tomato. Shake a little oregano on top and season with salt & pepper. Slide into a 375 degree oven and bake for 30-35 minutes, until the tomatoes are slightly shriveled and the crust is slightly browned.

Cool completely and serve in wedges with a simple arugula salad dressed with lemon and olive oil. A nice glass of wine and you've got an elegant outdoor dinner or perfect picnic!


Semolina Flour from Moretti


Semolina flour is wheat flour that is ground from hard durum wheat - it is the basis for all Italian dried pasta. It has a particularly high gluten and protein count, which makes it ideal for pastas, breads and doughs where a sturdy crumb is desirable.

We like to add a little semolina to tart doughs, particularly for savory tarts. It gives the dough a rustic coarseness.

Semolina is also a vital ingredient in gnocchi all Romana. These gnocchi are made from a sort of porridge of semolina that is cooled, cut and baked in the oven.

500 Grams (1.1lbs)
$6.00 (Currently Sold Out)


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