Greek Olive and Feta Tart With Anchovies

“A combination of olives, anchovies, garlic and feta cheese gives this gutsy summer supper dish a distinctly Greek flavour. The tart is best served warm rather than straight from the oven. If you haven’t any baking beans, use any dried beans or lentils. Don’t throw them away afterwards; let them cool, then store them in a labelled bag or jar for the next time you make a pastry case.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb shortcrust pastry
  • 10 ounces pimento stuffed olives, drained
  • 2 ounces anchovies packed in oil
  • 12 ounce lemon thyme, leaves removed, with a few reserved (or normal thyme)
  • 3 garlic cloves, roughly chopped
  • 7 ounces feta cheese, cut into 1/2in cubes
  • 3 medium eggs
  • 1 14 cups cream

Directions

  1. Preheat the oven to 400°F Roll out the pastry on a lightly floured surface and use to line a 9in loose-bottomed flan tin with a 1.5in depth. Line the pastry with baking parchment and fill with baking beans.
  2. Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
  3. Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper.
  4. Blend to a chunky paste, scraping the mixture down from the sides of the bowl. Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart. Scatter with half the feta.
  5. Beat together the eggs and cream with a little freshly ground black pepper. Pour over the tart, then spoon over the remaining olive paste and cheese. Bake for about 30 minutes or until the filling is pale golden and lightly set. Scatter with the remaining thyme and serve with a vine tomato and basil salad.

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