Fluted Black Olive Tarts

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Fluted Black Olive Tarts
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
640
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie640 cal.(30 %)
Protein13 g(13 %)
Fat38 g(33 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.8 μg(4 %)
Vitamin E3.8 mg(32 %)
Vitamin K13.5 μg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate84 μg(28 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C25 mg(26 %)
Potassium487 mg(12 %)
Calcium400 mg(40 %)
Magnesium43 mg(14 %)
Iron2.9 mg(19 %)
Iodine6 μg(3 %)
Zinc1.4 mg(18 %)
Saturated fatty acids18.6 g
Uric acid54 mg
Cholesterol123 mg
Complete sugar4 g

Ingredients

for
4
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.
Preparation

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

1.
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.
2.
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.
3.
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.
4.
Garnish the tarts with the thyme sprigs and serve warm.