Name: Olive, thyme and onion tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 100.00 g butter; 300.00 g flour cake; 50.00 ml fresh chillies 573; salt pinch; 30.00 ml fresh chillies 573; 3.00 onion sliced; 8.00 garlic cloves, crushed; 250.00 ml cream; 250.00 g mascarpone cheese; 10.00 ml fresh thyme; 4.00 eggs beaten; salt and freshly ground black pepper to taste; 125.00 g olives black, pitted; 125.00 g olives green, pitted

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Ingredients (14)

PASTRY

100.00 g	butter
300.00 g	flour — cake
50.00 ml	fresh chillies — 573
	salt — pinch

FILLING

30.00 ml	fresh chillies — 573
3.00	onion — sliced
8.00	garlic — cloves, crushed
250.00 ml	cream
250.00 g	mascarpone cheese
10.00 ml	fresh thyme
4.00	eggs — beaten
	salt and freshly ground black pepper — to taste
125.00 g	olives — black, pitted
125.00 g	olives — green, pitted

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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.