Raw tomato tart with feta cream
& Kalamata olives from Le Brin d’Olivier

See the recipe

Serves

6 food lovers

Preparation time

20 minutes

Cooking time

35 minutes

For the shortcrust pastry:

200 g flour
60 g olive oil
1 whole egg
4 to 6 tbsp water
1⁄2 tsp dried oregano
1 pinch of salt

For the filling:

3 large tomatoes (Green Zebra, pineapple, beefsteak)
A few cherry tomatoes
200 g feta cheese
200 g Greek yoghurt
½ tsp dried oregano
Le Brin d’Olivier Kalamata olives
A few fresh basil leaves
Olive oil
Pepper

Macarons nyonsais aux olives noires de Nyons

Preparation

Step 1

Prepare the shortcrust pastry by mixing the flour, salt and dried oregano in a mixing bowl (or the bowl of your food processor). Add the egg and olive oil, mix, then gradually work in the water until you have a smooth, pliable, non-sticky dough. If possible, leave it to rest for at least 30 minutes in the fridge (shaped into a ball and wrapped in cling film).

Step 2

Roll out the pastry on a floured work surface, then place it in a tart tin (here, 28 cm in diameter) that has been greased and floured. Press the edges down firmly and prick the base all over with a fork. Tip: to ensure the edges of the pastry don’t collapse during blind baking, you can place the tart base in the freezer for 30 minutes.

Step 3

Place a sheet of baking paper over the entire pastry base, then cover it completely with baking beads (or, if you don’t have any, dried beans).

Bake in an oven preheated to 180°C for 30 minutes. Once cooked, carefully remove the baking beads and the baking paper. To help the pastry withstand the moisture from the filling, you can brush it with egg white using a
pastry brush and bake for a further 3 minutes; this will seal it. Then leave it to cool completely before turning it out.

Step 4

Place a sheet of baking paper over the entire pastry base, then cover it completely with baking beads (or, if you don’t have any, dried beans). Bake in an oven preheated to 180°C for 30 minutes. Once cooked, carefully remove the baking beads and the baking paper. To help the pastry withstand the

Step 5

Slice the tomatoes and halve the cherry tomatoes. Wash the basil leaves. Stone the Kalamata olives.

Step 6

Assemble the tart: spread a generous layer of feta cream over the pastry base and arrange the tomatoes on top, mixing the colours. Add the olives and basil leaves, season with pepper, and serve chilled with a drizzle of olive oil.