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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 437.0
  • Total Fat: 30.5 g
  • Cholesterol: 113.6 mg
  • Sodium: 1,512.4 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 17.9 g

View full nutritional breakdown of Olive and Feta Tart with Anchovies, Garlic and Lemon Thyme calories by ingredient
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Olive and Feta Tart with Anchovies, Garlic and Lemon Thyme

Submitted by: JWOURMS

Introduction

Based on a waitrose recipe but modified for lower calories and fat.
http://www.waitrose.com/recipe/Oli
ve_and_Feta_Tart_with_Anchovies,_Garli
c_and_Lemon_Thyme.aspx
Based on a waitrose recipe but modified for lower calories and fat.
http://www.waitrose.com/recipe/Oli
ve_and_Feta_Tart_with_Anchovies,_Garli
c_and_Lemon_Thyme.aspx

Number of Servings: 6

Ingredients

    Pastry
    Salt, .5 tsp
    Buckwheat, 60 grams
    Flour, whole grain, 100 grams
    Egg Yolk, 1 large
    Cottage Cheese, 1% Milkfat, 110 grams
    Butter, salted, 70 grams
    Mixture:
    Black Olives, 300 grams
    Anchovy (anchovies), 50 grams
    Thyme, fresh, 10 grams
    Garlic, 3 cloves
    Feta Cheese, 200 grams
    Egg white, 3 serving
    Sour Cream, 1 cup

Directions

1.Preheat the oven to 200C, gas mark 6. Roll out the pastry on a lightly floured surface and use to line a 23-cm loose-bottomed flan tin with a 3-4cm depth. Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
2.Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper. Blend to a chunky paste, scraping the mixture down from the sides of the bowl.
3.Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart. Scatter with half the feta.
4.Beat together the eggs and cream with a little freshly ground black pepper. Pour over the tart, then spoon over the remaining olive paste and cheese. Bake for about 30 minutes or until the filling is pale golden and lightly set. Scatter with the remaining thyme and serve with a vine tomato and basil salad. The tart is best served warm rather than straight from the oven.

Cooks tips
If you haven't any baking beans, use any sterile pennies or dried beans or lentils. Don't throw them away afterwards; let them cool, then store them in a labelled bag or jar for the next time you make a pastry case.

Number of Servings: 6

Recipe submitted by SparkPeople user JWOURMS.






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