Kalamata Olive Tart

[Guest guest]

Kalamata Olive Tart

 

1 1/4 cups bread flour

1 teaspoon fresh thyme leaves 1 teaspoon Sea salt

1/4 cup warm water

1/4 cup extra virgin olive oil , plus 2 tablespoons, divided

1 large onion, diced

1 bunch romaine lettuce, chopped coarsely

1 tablespoon fresh thyme leaves

2 eggs

3 tablespoons sour cream

1 1/2 cups pitted Kalamata olives

 

Make a tart crust by combining the flour, the fresh thyme, and salt in a food

processor.

With the machine running, add the water and olive oil in a continuous stream.

Continue processing until a soft dough forms. Cover with plastic and refrigerate

for about 30 minutes.

Preheat the oven to 400 degrees.

Saute the onions over medium heat in the 2 tablespoons of olive oil. Add the

lettuce and sauté until it wilts and most of the liquid is evaporated.

Place the lettuce mixture in a bowl and add the thyme, the eggs, and the sour

cream. Mix thoroughly.

Roll or pat the dough into a circle about 12 inches across. Crimp the edges to

form a crust and spread the lettuce mixture over the top. Smooth it to even it

out, then sprinkle the pitted olives over the lettuce.

Bake for about 30 minutes.

This is delicious warm or cold. If served cold, it's excellent with fresh fruit

and crusty bread.

[Guest guest]

Hi,

 

Thx. for posting this super recipe:) Had almost half of it before remembered to

leave some for the hungry husband.

 

Giving that I had just olives out of a can and added a bit of cream and 1 more

tsp of salt to the dough, it was fantastic.

 

Am sure it is going to be great cold too.

 

Thx again and I recommend it to anyone who has the hour to spare for a great

dish,

 

Marika