Olive and Feta Tart with Anchovies, Garlic and Lemon Thyme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
PastrySalt, .5 tsp Buckwheat, 60 grams Flour, whole grain, 100 gramsEgg 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 gramsGarlic, 3 cloves Feta Cheese, 200 grams Egg white, 3 serving Sour Cream, 1 cup
1.Preheat the oven to 200°C, 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.
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.
Nutritional Info 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
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