Salads and Appetizers Recipes - Tomato and Olive Tart Recipe

Ingredients

• 250g/9oz short crust dough

• 2 Tbsp extra-virgin olive oil

• 2 cloves garlic, finely chopped

• 1 onion, sliced into rings

• 2 stalk celery, sliced thinly

• 1 Tbsp fresh oregano or 1tsp dried oregano

• sail and black pepper

• 1/2 cup/90ml/3fl oz while wine

• 250g/9oz cherry tomatoes, halved

• 10 black olives, stoned basil leaves for garnishing

• 20cm/8in flan tin, greaseproof paper, baking beans

Serves 6

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Method:

1. Heat the oven 170°C (340°F). Roll out the short crust dough on a floured surface and line a tart tin with it. Cover with greaseproof paper, fill with pie weights and bake for 10 minutes.

2. Heat the oil in a frying pan, add the garlic, onion and celery, and fry for 3 minutes. Add the oregano, salt, pepper, and wine and fry for about 10 minutes or until the liquid has almost disappeared.

3. Preheat the oven to 180°C (350°F). Put the onion mixture into the pastry case and arrange the tomatoes and olives over the mixture.

4. Return to the oven and bake for 35 to 40 minutes or until the filling is set firmly.

Note: A classic French tart with a soy pastry base.