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Tomatqand Black Olive Tart

sweet.chef's picture
Ingredients
  Plum tomatoes 6 (firm)
  Ripe brie cheese 3 Ounce (75 g)
  Pitted black olives 16
  Eggs 3 , beaten
  Milk 1⁄2 Pint (300 ml, 1 14 cups)
  Chopped fresh herbs 30 Milliliter (2 tbsp)
  Salt To Taste
  Ground black pepper To Taste
  Plain all purpose flour 8 Ounce (225 g, 2 cups)
  Butter 4 Ounce, diced (115 g, 1/2 cup)
  Chilled water 60 Milliliter (4 tbsp)
Directions

1. To make the pastry, sift the flour into a mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Sprinkle over the water and mix to a dough. Knead lightly on a floured surface for a few seconds until smooth. Wrap and chill for 30 minutes.
2. Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry thinly and use to line a greased 28 x 18cm/11 x 7in loose-based rectangular flan tin (quiche pan). Trim the edges.
3. Line the pastry case with some foil and baking beans, and bake blind for 15 minutes. Remove the foil and beans and bake for a further 5 minutes until the base is crisp.
4. Slice the tomatoes, cube the cheese and finely slice the olives. Place the flan case on a baking sheet and arrange the tomatoes, cheese and olives in it. Mix together the eggs, milk, seasoning and chopped herbs.
5. Pour the egg mixture into the case. Bake for about 40 minutes until just firm and turning golden. Slice hot or cool in the tin, then serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Tomato
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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