Fresh Cream And Olive Tart

Serves: 6-8

INGREDIENTS

Short Pastry

1 cup flour
½ tsp salt
100 grams butter
3 tblsp cold water (approximately)

Filling

¾ cup tapenade (olive paste)
3 eggs
¾ cup cream
1 tblsp chopped fresh herbs (such as marjoram, oregano, parsley)
1 cup finely grated parmesan or tasty cheddar cheese

METHOD

1. Sift the flour and salt into a bowl. Cut in the butter until the mixture resembles fine crumbs. Stir in sufficient water to form a stiff dough. Turn the dough out onto a floured board, knead lightly and then roll out to line the base and sides of a 23cm round loose bottom flan tin. Prick the pastry well.

Fill with baking-blind beans and bake at 190ºC for 12-15 minutes. Remove the baking-blind material, and cook for a further 3-5 minutes or until the base has dried out.

1. Spread the tapenade over the base of the tart. Beat together the eggs, cream and herbs and mix in the grated cheese. Spoon the filling evenly over the tapenade layer.

2. Bake at 180ºC for 25-30 minutes, or until the filling is cooked and golden. Serve in wedges with a crisp green salad.

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