Tomatqand Black Olive Tart Recipe


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
SpecialityMain Ingredient
Interest Group


 Plum tomatoes6 (firm)
 Ripe brie cheese3 Ounce (75 g)
 Pitted black olives16
 Eggs3 , beaten
 Milk1⁄2 Pint (300 ml, 1 14 cups)
 Chopped fresh herbs30 Milliliter (2 tbsp)
 Salt To Taste
 Ground black pepper To Taste
 Plain all purpose flour8 Ounce (225 g, 2 cups)
 Butter4 Ounce, diced (115 g, 1/2 cup)
 Chilled water60 Milliliter (4 tbsp)

Nutrition Facts

Serving size: Complete recipe

Calories 2448 Calories from Fat 1335

% Daily Value*

Total Fat 152 g234.4%

Saturated Fat 82.7 g413.7%

Trans Fat 0 g

Cholesterol 992.3 mg

Sodium 1831.4 mg76.3%

Total Carbohydrates 208 g69.4%

Dietary Fiber 10.4 g41.7%

Sugars 14.5 g

Protein 69 g138.5%

Vitamin A 157.5% Vitamin C 67.8%

Calcium 102.9% Iron 89.2%

*Based on a 2000 Calorie diet


1. To make the pastry, sift the flour into a mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Sprinkle over the water and mix to a dough. Knead lightly on a floured surface for a few seconds until smooth. Wrap and chill for 30 minutes.
2. Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry thinly and use to line a greased 28 x 18cm/11 x 7in loose-based rectangular flan tin (quiche pan). Trim the edges.
3. Line the pastry case with some foil and baking beans, and bake blind for 15 minutes. Remove the foil and beans and bake for a further 5 minutes until the base is crisp.
4. Slice the tomatoes, cube the cheese and finely slice the olives. Place the flan case on a baking sheet and arrange the tomatoes, cheese and olives in it. Mix together the eggs, milk, seasoning and chopped herbs.
5. Pour the egg mixture into the case. Bake for about 40 minutes until just firm and turning golden. Slice hot or cool in the tin, then serve.