This tart has olives and parmesan, with leeks and cream in a pastry case. Need I say more? It’s a small piece of rich and tangy heaven on your plate. It’s great straight out of the oven, or on a picnic you feel seriously lucky as you munch into it.
It uses puff pastry, so the only ‘cooking’ needed is frying some leeks and then popping the whole thing in the oven for half an hour. The rest is just putting ingredients into the pastry case. The tart you then pull out of the oven bears no relationship to the amount of effort involved – it is far far superior.
I have used a 375 g piece of pre rolled pastry for this recipe. To make it fit the tin I roll out the pastry a little more so it comes up the edges of the tin and then cut off the excess.
It’s best made with olives not stored in brine. If these are the only olives you can get, then just make sure you give them a really good shake before popping them in the pastry case.
I use a tin with a removable base for this tart. Once it’s cooked and cooled a little, I put it on a tin of beans and then carefully pull the sides of the tin down. I then slide two spatulas under the pastry and put the whole thing on the serving dish. I use the spatulas to lift the tart and pull the base out
1 tbsp oil
250 g / 8 ½ oz puff pastry
260 g / 9 oz pitted olives, a mix of green and black
110 g / 4 oz parmesan
100 ml / 3 fl oz double or heavy cream
14 g / ½ oz fresh thyme
salt and freshly ground pepper
23 cm / 9” flan tin
Total carbohydrate per tart – 124 g
Total carbohydrate per portion – 21 g
Preparation time – 30 minutes
Cooking time – 30 minutes
1. Preheat the oven to 200 C / 180 C fan / 395 F / Gas mark 6.
2. Chop the leeks into thin coins.
3. Heat the oil in a frying pan and over a gentle heat fry the leeks until there are soft.
4. Roll out the pastry, so that it fits your particular tin and carefully line the tin with it.
5. Grate the parmesan. Scatter a handful of cheese over pastry, then add the leeks and olives. Top with the rest of the cheese.
6. Keeping 3 thyme stalks on the side, these will go on the top of the tart, remove the leaves from the rest of the stalks.
7. Break the eggs into a measuring jug and whisk up using a fork. Pour in the cream. Add the salt and pepper and thyme leaves and stir well.
8. Pour the egg mixture over the olives. Use the wrong end of the fork to make little holes in the mixture to allow the egg mixture to reach the bottom of the base. Top with thyme stalks.
9. Bake in the oven for 25 – 30 minutes. I turn the tart around five minutes from the end to ensure it is lightly browned all over.
10. Leave in the tin for ten minutes to cool a little and then serve.
If you would like a PDF printable version of this recipe sign up to my newsletter below and once you’ve confirmed your subscription you’ll have access to a PDF version.