Tomato Tart with Olives and Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, includin whole wheat flour
- salt and pepper
- 100 g butter, very cold
- 2 tablespoon vegetable fat
- 3 tablespoon water, cold
- 500 g tomato (s)
- 12 olives, black
- 1 handful basil
- 250 ml cream
- 3 egg (s)
- 1 tablespoon breadcrumbs
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt, then add oil and butter and finally water and knead. Wrap the dough in foil and let it rest in the refrigerator for about an hour.
- For the filling, wash tomatoes, cut into a cross shape, briefly put in boiling water, peel off the skin, remove the seeds. Dice tomatoes and place in a bowl. Core and roughly chop olives. Wash the basil and cut into fine strips. Mix both with the tomatoes. Season to taste with salt and pepper and let steep for 15 minutes. Then put in a sieve and drain very thoroughly, otherwise the tart will get soaked.
- Whisk the cream and eggs in a bowl and season with plenty of salt and pepper.
- Roll out the dough and place in a greased tart pan. Scatter breadcrumbs on the dough base, then spread the tomato and olive mixture over it, pour the egg mixture over it.
- Put the tart in the preheated oven and bake for 45 minutes. Let sit for 5 minutes before cutting.
- Tastes warm and cold.
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