Spanish tart with tomatoes, olives and cheese Recipe
A savoury tart with a thin, crispy crust, tomatoes, olives and cheese, reminiscent of a cross between pizza and a French tart. In Spanish homes, similar bakes often appear at dinners with friends, cut into small pieces like tapas. The filling is juicy, aromatic and full of Mediterranean flavours.
This tart combines the simplicity of ready-made puff pastry with the bold flavours of Mediterranean cuisine. Juicy tomatoes, salty olives and aromatic herbs create a filling that is both light and satisfying, perfect for sharing as tapas or serving as an elegant dinner.
Chef's tips
Use well-drained olives and ripe but firm tomatoes so the filling doesn’t release too much liquid. If the pastry puffs up a lot during blind baking, gently press it down with the back of a spoon while it is still hot.
How to serve
Serve the tart with a simple green salad, such as lettuce or rocket with vinaigrette, and a dry white wine. It also works well as part of a larger tapas spread with olives, cured meats and grilled vegetables.
Ingredients
- puff pastry - 1 package
- tomato - 3 pieces
- cheese - 120 g
- olives - 50 g
- onion - 0.5 pieces
- egg - 2 pieces
- cream - 120 ml
- paprika (preferably smoked) - 0.5 teaspoons
- oregano - 1 teaspoon
- olive oil - 1 tablespoon
- salt
- black pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat). Lightly grease a tart tin (about 24–26 cm) with olive oil.
- Unroll the puff pastry and line the tin with it, pressing it into the base and sides. Trim off any excess pastry. Prick the base all over with a fork.
- Blind-bake the crust: place the tin in the oven for 10 minutes, until the pastry puffs slightly and starts to turn golden.
- Slice the tomatoes into thin rounds, the onion into thin slivers, and the olives into slices. Grate the cheese on the coarse side of a grater.
- In a bowl, whisk the eggs with the cream, add smoked paprika, oregano, a pinch of salt and pepper. Add half of the grated cheese and mix.
- Remove the pre-baked crust from the oven. Spread the onion and some of the olives evenly over the base.
- Pour the egg-and-cream mixture onto the crust. Arrange the tomato slices on top, slightly overlapping, and sprinkle with the remaining olives.
- Sprinkle the remaining cheese over the top. Put the tart in the oven and bake for 20–22 minutes, until the filling is set and the cheese is nicely browned.
- After baking, leave the tart to stand for 5–10 minutes so it cools slightly and is easier to slice.
Storage
Tartę przechowuj w lodówce, najlepiej przykrytą folią. Możesz ją też zamrozić w kawałkach i podgrzewać w piekarniku.
