Mougins-Style Olive Tart

Recipe Ingredients

1 cup	62g / 2.2oz	Flour
3/4 cup	177ml	Olive oil
1		Salt
1/2 lb	227g / 8oz	Onions
1 lb	454g / 16oz	Swiss chard, spinach, or chicory*
3		Garlic cloves - finely chopped
1/2 teaspoon	2.5ml	Thyme flowers
6 1/2 oz	184g	Small black olives
2		Eggs
2 tablespoons	30ml	Heavy cream
		Pepper - to taste

Recipe Instructions

* Shopping: For the green leafy vegetables, the weight given here is based on cleaned leaves weighed after removing the white ribs from the Swiss chard and the chicory and the stems from the spinach.

Everything can be prepared the day before: Put the flour, 1/2 cup of the olive oil, 10 tablespoons tepid water, and salt in a bowl. Knead until the dough no longer sticks to the sides of the bowl and your hands. Slightly flatten the dough and refrigerate it for 30 minutes.

Chop the onions and sweat them in the remaining olive oil in a saute pan over low heat. Stir occasionally and cook until tender and very lightly golden brown.

Meanwhile, wash, drain, and chop the leafy greens. Add them to the cooked onions along with the garlic and thyme flowers. Cook uncovered until all the cooking liquid has evaporated.

Pit the olives; ii they are large, cut them in quarters.

In a large bowl, beat the eggs with the heavy cream. Off the heat, pour the cream-egg mixture into the pan with the vegetables. Blend well and give a few turns with the pepper mill. (The olives are salty enough that no additional salt should be necessary.)

Preheat the oven to 475 degrees. With your hands, pull the dough over a baking sheet into a disk 12 inches in diameter. Roll the edge of dough over and lift it up to form a 1/2-inch-high border. Spread the vegetables evenly over the dough with a fork. Scatter the olives on top and bake for 25 to 30 minutes.

This recipe yields 6 servings.

Source:
Cookbook Digest, May/Jun, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.