Tomato, Mozzarella and Olive Tart

Name: Tomato, Mozzarella and Olive Tart
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 Tart, 4 serving(s)
Ingredients: 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

Submitted by Wild Thyme Flour

"A tart full of Mediterranean flavour. Do not omit the fresh thyme but you can replace it with fresh marjoram or oregano."

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photo by Wild Thyme Flour

Ready In:: 1hr 5mins
Ingredients:: 11
Yields:: 1 Tart
Serves:: 4

ingredients

Pastry
300 g flour
4 tablespoons olive oil
150 ml cold water (approx)
¹⁄₂ teaspoon salt
1 tablespoon chopped thyme
Topping
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

directions

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.

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RECIPE SUBMITTED BY

Wild Thyme Flour

I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <embed src="http://babystrology.com/tickers/baby-ticker-glass.swf?parent=Mommy&year=2010&month=7&day=28&babycount=1" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>

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