Olive, thyme and onion tart

Recipe from: 6/24/1998 12:00:00 AM
Ingredients 16
Servings 8
Time

Ingredients

  • PASTRY
  • 100
    g
    butter
  • 300
    g
    cake flour
  • 50
    ml
    olive oil
  • pinch salt
  • FILLING
  • 30
    ml
    olive oil
  • 3
    onions, sliced
  • 8
    cloves garlic, crushed
  • 250
    ml
    cream
  • 250
    g
    mascarpone cheese
  • 10
    ml
    fresh thyme leaves
  • 4
    eggs, beaten
  • salt and milled pepper to taste
  • 125
    g
    black olives, stoned
  • 125
    g
    green olives, stoned
 

Method

 
PASTRY: Heat butter in a saucepan over low heat until softened. Remove from stove and add flour, oil and salt. Mix until a ball of dough forms. Place dough in base of a 28-30 cm diameter flan pan and spread it out with your fingertips to line pan. FILLING: Heat olive oil in a frying pan and sauté onions and garlic until lightly golden, about 5 minutes. Spread out over base of pastry. Mix cream, cheese, thyme and eggs in a bowl and season. Pour mixture over onions and arrange black and green olives in alternate concentric circles on top of the filling. Bake at 190 ºC for 40 minutes, or until filling has set. Serve sliced, warm or cold.
 

Read more on: bake  |  fruit
 

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