This wonderfully tasty and decorative tart was recently published by Smitten Kitchen. A soon as I saw it I new I had to try it. With its very tasty filling consisting of dried tomatoes and olives this tart goes very well with wine or is a nice appetizer on its own. I added it last Sunday to our afternoon tea party to complement the sweet cakes.
Of course, this tarte can be made with almost any filling! How about pesto? Or some kind of chocolate cream?!?
You’ll need for the filling:
- 1/2 cup sun-dried tomatoes without oil
- 1/3 cup pitted kalamata olives (the dark ones)
- 2 teaspoons herb de provence
- 1 garlic clove
- olive oil
- Salt and pepper to taste
- 2 packages puffed pastry (ca. 300g each)
- 1 egg yolk beaten with 1 teaspoon water (for egg wash)
- Fresh parsley
How to make it:
- Preheat the oven to 180 degrees Celsius.
- Blend together the ingredients for the filling. It should be a smooth spreadable paste. If it is too dry, add some more olive oil.
- Roll out half the dough and cut out a large round (ca 30-40 cm in diameter).
- Distribute the filling evenly over the dough, leaving a 2 cm edge. Moist the edge with some water.
- Roll out the rest of the dough, cut out a large round the same size as the first and cover the filling. Secure the edge by pressing it gently.
- Mark the middle by placing a small glass upside down in center – don’t press! The glass is there just for your orientation.
- Now cut thin wedges from glass to the edge and turn the wedges carefully three times (3×180 degrees). Take away the glass.
- Brush the sun with egg wash.
- Bake ca. 30 min at 180 degrees Celsius. Sprinkle with parsley.
I support Veggie-Thursday!