Olive Tart

Olive Tart

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


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.
Step 6
  • Serve with a mixed salad on top of the pie and garnish with chives and baked tomatoes. Drip with olive oil and balsamic vinegar to taste.
  • 8 minutes at 200 ° - traditional oven
  • 35 minutes at 200 ° - traditional oven


Peeled shallots (or frozen pearl onions)
200 g
Packet of Rough Cut Pastry (about 35 cm in diameter)
100 ml
Coarse salt
½ tsp
Freshly pepper
1 pinch
Grated mozzarella
100 g
Pitted Black olives
125 g
Pitted Green olives
125 g
Fresh thyme Sprigs
Baked Tomatoes
Salad mix
100 g
Finely Chopped chives
10 g
Olive oil
1 tbsp
Balsamic vinegar
1 tsp