Fluted Black Olive Tarts

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Fluted Black Olive Tarts
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Health Score:
7,2 / 10
20 min.
ready in 1 hr 10 min.
Ready in


For the pastry
1.333 cups plain flour
1 tsp salt
½ cup butter
½ cup vegetarian Cheese (grated)
1 egg (beaten)
For the filling
1 ¼ cups black Olives (very finely chopped)
2 Tbsps olive oil
3.333 cups cherry tomatoes (washed)
4 cloves garlic cloves (peeled and sliced)
4 sprigs thyme
How healthy are the main ingredients?
tomatoOliveolive oilgarlic clovethymesalt
Product recommendation
You could use black olive tapenade in place of the olives here but make sure it does not contain anchovies.

Kitchen utensils

1 Small pot, 1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Hand mixer, 1 Parchment paper, 1 Oven rack, 1 Plastic wrap, 1 Kitchen towel

Preparation steps

Sift the flour and salt into a large bowl, rub in the butter until the mixture resembles breadcrumbs then mix in the cheese, beaten egg and enough water to make a firm dough. Wrap the dough in cling film and chill for 30 minutes.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4. Roll the pastry out to a thickness of about 5 mm/1/4 in and cut 4 circles each about 12 cm/5 in with a fluted pastry cutter and lay them on a greased baking sheet.
Spread the chopped olives over each pastry circle. Mix the olive oil into the cherry tomatoes and arrange them on top of the olives. Tuck the garlic slices around the tomatoes, season with salt and pepper then cook the tarts in the oven for about 20 minutes or until the pastry is golden brown and the tomatoes are cooked.
Garnish the tarts with the thyme sprigs and serve warm.