Tomato and olive tart
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3 rates
Preparation : 15 min
Cooking : 30 min
Total time : 45 min Rest : 0 min
6 people
225 g of plain flour
80 g of butter
200 g of black olives
1 tsp of dried thyme
1 tbsp of olive oil
60 ml of water
100 g of feta
2 eggs
120 g of liquid cream (min. 30% fat content)
250 g of cherry tomatoes
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
Preheat the oven to 180 °C.
2
Place the flour and cold butter in the transparent bowl and run the program.
- 225 g of plain flour
- 80 g of butter
Expert
00:20 / 13 / __°C
3
Add half of the olives, the thyme, the oil, and the ice water.
Run the program.
- 100 g of black olives
- 1 tsp of dried thyme
- 1 tbsp of olive oil
- 60 ml of water
Expert
00:10 / 13 / __°C
4
Press the dough into a well-oiled tart pan, on the base and on the sides.
It is easier to do it with your fingers. Let it rest in the refrigerator for 30 minutes.
5
Prick the bottom of the tart with a fork and bake for 20 minutes.
6
Once out of the oven, sprinkle with feta and the rest of the olives.
- 100 g of black olives
- 100 g of feta
7
Using a fork, mix the eggs and cream in a small bowl. Season with salt and pepper.
Pour this mixture into the tart base.
Top with halved cherry tomatoes.
Bake for 30 minutes until the top is golden.
- 2 eggs
- 120 g of liquid cream (min. 30% fat content)
- 250 g of cherry tomatoes
- 1 pinch of salt
- 1 pinch of pepper
