Summary

Ingredients

• 200 g flour
• 0.25 teaspoon ¼ salt
• 0.5 teaspoon ½ black pepper
• 0.5 teaspoon ½ rosemary
• 130 g parmesan, freshly rated
• 100 g butter flakes, cold
• 2 tablespoon water, cold
• 1 tablespoon breadcrumbs or semolina
• 60 g olives, black, without stone
• 1 ½ tablespoon thyme
• 3 egg (s)
• 200 g crème fraîche
• 2 spring onion (s)
• Cayenne pepper
• Nutmeg, freshly grated

Moreover:

• Butter, for the mold

Print Recipe Pin Recipe

Instructions

1. Mix the flour with salt, pepper, rosemary and 30 g parmesan. Add the cold butter in small pieces and knead with the flour mixture, gradually adding 2 tablespoons of cold water. First roll the dough into a ball, then flatten it (this way the dough cools faster), wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
2. Preheat the oven to 200 ° C top / bottom heat (convection 180 ° C).
3. Butter a tart pan (24 cm Ø, alternatively a springform pan) and sprinkle with breadcrumbs. Roll out the dough thinly between cling film. Line the tart pan with it, pull up one edge and prick evenly with a fork.
4. In the meantime, cut the olives and spring onions into rings for the filling. Mix the eggs with the crème fraîche, season with salt, pepper, nutmeg and cayenne pepper. Fold in the rest of the parmesan.
5. Turn the oven down to 180 ° C (convection 160 ° C).
6. Sprinkle half of the olives and half of the thyme on the dough base, add the remaining thyme to the cheese and egg mixture and pour this over the olives in the mold. Sprinkle with the remaining olive slices and the spring onion rings.
7. Bake the tart in the hot oven (center) for 15-20 minutes until golden brown.