Prep 30 mins
Cook 35 mins
A tart full of Mediterranean flavour. Do not omit the fresh thyme but you can replace it with fresh marjoram or oregano.
- 300 g flour
- 4 tablespoons olive oil
- 150 ml cold water (approx)
- 1⁄2 teaspoon salt
- 1 tablespoon chopped thyme
- 4 tomatoes (medium)
- 300 g fresh mozzarella cheese (preferably buffalo mozzarella)
- 12 ripe black olives (remove stone and roughly chop)
- 1 tablespoon olive oil
- 1 garlic clove (chopped)
- salt & freshly ground black pepper
- Make the pastry by mixing the flour, thyme, olive oil and salt in a processor on high speed. with the motor still running, add the water. The pastry should feel a bit like pizza dough. Cover in plastic film and refrigerate for 30 minutes.
- Preheat oven to 200 degrees.
- In the meantime slice the mozzarella and tomatoes and chop the garlic.
- Spray cooking spray on the tart pan or alternatively melt some margarine and use a brush. Now, roll out the pastry and line the bottom and sides of the pan. I use a square 23cm OR a 30 cm circular tart tray.
- Cover the pastry with a sheet of baking paper, then use baking beans to weigh the pastry down. ( you may use ordinary dry legumes and then keep using them for this purpose). BAKE for 15 minutes.
- Remove the Baking Beans and sheet of paper.
- Now start overlapping slices of tomato and mozzarella, so that all the bottom is covered.
- Using a brush cover the slices in olive oil. Add the chopped garlic, thyme and season with salt and pepper.
- Bake 10 more minutes, add the chopped olives, then bake a further 10 minutes. (This ensures that the olives don't get burnt or too dry).
- This tart can be enjoyed straight from the oven or at room temperature on a hot day.