Olive Tart

Name: Olive Tart
Yield: 6 servings
Ingredients: 200 g Peeled shallots (or frozen pearl onions); 1 Packet of Rough Cut Pastry (about 35 cm in diameter); 3 eggs; 100 ml milk; ½ tsp coarse salt; 1 pinch Freshly pepper; 100 g Grated mozzarella; 125 g Pitted Black olives; 125 g Pitted Green olives; 10 Fresh thyme Sprigs; 100 g salad mix; 10 g Finely Chopped chives; 1 tbsp olive oil; 1 tsp balsamic vinegar

A different and delicious tart for anyone who loves olives. Serve with a mixed salad and baked tomatoes.

Ingredients

200 g Peeled shallots (or frozen pearl onions)
1 Packet of Rough Cut Pastry (about 35 cm in diameter)
3 Eggs
100 ml Milk
½ tsp Coarse salt
1 pinch Freshly pepper
100 g Grated mozzarella
125 g Pitted Black olives
125 g Pitted Green olives
10 Fresh thyme Sprigs

Baked Tomatoes

100 g Salad mix
10 g Finely Chopped chives
1 tbsp Olive oil
1 tsp Balsamic vinegar

Instructions

Step 1

Cover 1 dish (approximately 22 cm in diameter) with the rough cut pastry, ensure the pastry is spread out so the edges are high.

Step 2

Bake the pastry base in the middle of the oven. Cover if necessary with baking paper, and fill with dried beans during the baking - to hold the tin shape (discard the beans afterwards).

Step 3

Chop and cook the shallots for 3 minutes in salted water. Drain them using a sieve.

Step 4

Beat the eggs with milk, salt and pepper. Add grated cheese. Put the olives and shallots in the pastry base and fill with the egg mixture. Place the thyme twigs on top.

Step 5

Place the pie in the middle of the oven. Cover the dough edges if necessary with aluminum foil after 15 minutes baking time. Place the tart in the refrigerator until serving.