Kalamata & Tomato Tart

magimix-cook-expert-kalamata-tomato-tart

Kalamata & Tomato Tart

  • Servings: 6
  • Difficulty: easy
  • Print

This pastry is quick and easy to make, as well as being loaded with delicious olives. Topped with feta, cherry tomatoes and even more olives! So. Much. Flavour.


  • 225g plain flour
  • 80g cold butter
  • 100g pitted Kalamata olives
  • 1 tsp dried thyme leaves
  • 1 tbs virgin olive oil
  • 60g icy cold water
  • 100g Greek feta, crumbled
  • 100g pitted Kalamata olives, quartered
  • 2 eggs
  • 120g cream
  • 250g cherry tomatoes, halved
  • 1 tsp dried thyme leaves
  • black pepper
  1. Preheat oven to 180 degrees.
  2. Place flour and cold butter in the large food processor bowl. Speed 13 / 20 seconds.
  3. Add olives, thyme, oil and ice cold water. Speed 13 / 10 seconds.
  4. Press dough into a well-oiled pie or tart tin, on the base and up the sides. It’s easier to do this using your fingers. Rest in the fridge for 30 minutes.
  5. Prick the pastry base all over with a fork and bake for 20 minutes. Remove from oven and sprinkle over the feta and olives.
  6. Using a fork, combine the eggs and cream in a small bowl. Pour this mixture into the tart case.
  7. Top with the halved cherry tomatoes. Sprinkle with thyme and pepper. Bake for around 30 minutes until the egg mixture is set. Delicious served warm or cold.

Credit: http://www.mycookexpert.com.au

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