Recipe

Olive and roasted tomato tart

This delicious olive and roasted tomato tart is equally delicious served hot or cold. Accompany with rocket salad for a light and healthy lunch.

Jul 31, 2010 2:00pm
  • 1 hr 40 mins cooking
  • Serves 6
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Ingredients

Olive and roasted tomato tart
  • 250 gram (8 ounces) cherry tomatoes, halved
  • 1/4杯(65克)的罗勒酱蘸
  • 4 eggs
  • 3/4 cup (180ml) pouring cream
  • 1 red onion (100g), sliced thinly
  • 1/3 cup (55g) seeded black olives, halved
  • 1/3 cup (80g) ricotta cheese, crumbled
  • 20 gram (¾ ounce) baby rocket (arugula) leaves
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 125 gram (4 ounces) cold butter, chopped coarsely
  • 1 egg yolk
  • 1 tablespoon iced water, approximately

Method

Olive and roasted tomato tart
  • 1
    For shortcrust pastry, process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose in plastic wrap; refrigerate 30 minutes.
  • 2
    Preheat oven to 180°C/350°F. Line oven tray with baking paper.
  • 3
    Place tomatoes, cut-side up, on tray. Bake about 20 minutes or until tender.
  • 4
    Oil 24cm (9½-inch) round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into side, trim edge, prick base all over with fork. Refrigerate 20 minutes.
  • 5
    Increase oven to 200°C/400°F. Place tin on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake 5 minutes; cool.
  • 6
    Reduce oven to 180°C/350°F.
  • 7
    Spread pastry with dip. Whisk eggs and cream in large jug; season. Place tomatoes over dip, pour over egg mixture. Top with onion, olives and cheese. Bake about 45 minutes or until set. Top with rocket.

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