Prepare the pastry:
Rub the butter into
the sifted cake flour and salt until the
mixture resembles coarse breadcrumbs.
Add just enough water to form a smooth
dough. Wrap the pastry in clingfilm and
refrigerate for at least 30 minutes.
2. Preheat the oven to 180°C. Remove
the pastry from the fridge and leave it
to stand for 10 minutes. Roll it out on
a flour-dusted surface to about 5cm
thick. Use the pastry to line a greased
springform quiche tin (30cm in diameter),
trim the edges and prick the bottom. Bake
blind for 15 minutes and allow to cool. Set
the oven to 200°C.
3. Prepare the filling: Combine all the
ingredients for the filling and transfer the
mixture to the cooled crust.
4. Prepare the topping: Cut the tomatoes
into thick slices. Arrange the tomato slices
and basil leaves on top of the filling so that
the slices overlap slightly. Scatter the olives
on top, season with freshly ground black
pepper, drizzle with olive oil and bake for
30 minutes. Allow the tart to cool slightly
before turning it out.
Wine suggestion: Choose a light, fruity
red wine to complement the summery
tomato and olive flavours ? it'll be easy to
imagine being on holiday.
Makes: one 30cm tart.