Tarts with Olives
- For the dough
- 100 grams cold butter
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- 1 Tbsp Basil (finely chopped)
- For the filling
- 250 grams black Olives (pitted)
- 100 grams Whipped cream
- 100 grams Crème fraiche
- 2 eggs
- freshly ground peppers
- 1 tsp Mustard
- 1 tsp grated Lemon peel
- 60 grams Mozzarella (grated)
- 2 Tbsps Basil (finely chopped)
Qiuckly knead all dough ingredients, shape into a bowl and wrap in plastic wrap. Refrigerate for at least 1 hour.
Chop olives. Whisk cream with crème fraîche, mozzarella and eggs and season with salt, pepper, nutmeg, mustard and lemon zest and olives. Add basil.
Roll out dough until about 3-4 mm (approximately 1/5 inch) and cut out 4 circles slightly larger than ramekins. Line ramekins with dough, making edges all around, and fill with egg and olives mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes.
Remove tarts from ramekins and arrange on plates. Garnish with arugula and serve.