Tapas Olive Tart on Tray
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 0.5 teaspoon ½ salt
- 75 g butter, cold
- 50 ml white wine
- 50 g almond (s), skinless
- 400 g olives, black, pitted
- 200 g mozzarella
- 2 cloves garlic
- 0.5 ½ lemon (s), the juice from it,
- 100 ml olive oil
- 1 large bell pepper (s), yellow
Print Recipe
Pin Recipe Instructions
- Make a crumbly dough from flour, salt and butter. Add the white wine and knead quickly, just until it sticks together. Let rest in a cool place in cling film for 30 minutes.
- Roughly chop the almonds and roast them light brown in a pan without adding any fat. Let cool down.
- Chop 300 g olives very finely. Peel, finely chop or press the garlic and add. Add the almonds, lemon juice and olive oil and mix everything together well.
- Grease the tray with a little olive oil and place the rolled out dough on it. Pull up the edge. Spread the olive mixture on the dough. Wash the yellow peppers, chop them into small cubes and sprinkle over them. Halve the remaining olives and spread on top.
- Bake the tart in the oven on the middle rack for about 25-30 minutes. Let cool a little and then cut into 18 small pieces.
- Serve lukewarm.
- At my summer tapas parties or as an introduction to a champagne reception, it is indispensable. My friends love it.
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