Oliventarte with tomatoes and goat cheese

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Flour
  • 1 egg (size M)
  • 125 g Butter
  • 7-10 Tbsp Salt
  • 750 g fleshy tomatoes
  • 6 (à 40 g) small loaves of goat cream cheese "Picandou
  • 1-2 Garlic cloves
  • 2 Shallots
  • 3-4 Stem(s) Thyme
  • 40 g White bread
  • 7-10 Tbsp Pepper
  • 200 g pitted black olives
  • 4-5 Tbsp Olive oil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Knead flour, egg, butter, 1/2 teaspoon salt and approx. 1 1/2 tablespoon cold water to a smooth short pastry. Wrap in cling film and put in a cool place for about 30 minutes. In the meantime wash the tomatoes, dab dry and cut into thick slices.

  2. 2

    Cut goat cheese into slices as well. Peel garlic and shallots. Dice shallots finely, press garlic through a garlic press. Wash the thyme, dab dry and remove the leaves from the stalks.

  3. 3

    Finely crumble white bread. Roll out the short pastry to a round plate (approx. 35 cm Ø) and line a greased tart tin (30 cm Ø, preferably with a removable base) with it. Prick the pastry base several times with a fork and sprinkle with bread crumbs.

  4. 4

    Place tomato slices and goat cheese on top and sprinkle with shallots, garlic and thyme. Season with salt and pepper. Spread olives on top. Brush with olive oil and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes.

  5. 5

    Cut the tart into about 12 pieces and serve warm.

Nutrition Facts

KCAL
290 kcal
CARBS
21 g
FATS
19 g
PROTEINS
8 g