Meat-free Archives

Butternut recipes

Fried rice with corn, peas and honey-soya tofu

25 minutes

Brinjal recipes

Spicy tomato dip with brinjal dippers

20 minutes

Gluten-free treat

Gluten-free pancakes with fresh dates

10 minutes

Soup recipes

Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Cheese recipes

Olive, thyme and onion tart

1 hour 10 minutes

Olive, thyme and onion tart

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour 10 minutes

Ingredients

For the pastry:

210 g cake flour
210 g wholewheat flour
250 g cold butter, diced
12 T cold white wine

For the filling:

10 cloves garlic, peeled
2 cups cream
4 t thyme leaves
2 T olive oil
2 onions, peeled and thinly sliced
4 free-range eggs, lightly beaten
12 - 16 olives, pitted

Method

To make the pastry, preheat the oven to 190°C.

Mix the flours together, then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the liquid a little at a time until a dough forms. Knead lightly and chill for 30 minutes. Roll out and place in a greased and lined tart case. Blind bake for 10 to 15 minutes.

To make the filling, place the garlic cloves in a small saucepan with a little water and simmer for 1 to 2 minutes, or until softened. Drain, mash and set aside.

Place the cream and thyme into a separate saucepan and bring to a gentle simmer, then remove from the heat. Stir in the mashed garlic and set aside.

Gently cook the sliced onions in the olive oil in a pan over a low heat for 5 to 10 minutes, or until soft and translucent.

Evenly spread the cooked onions over the pastry case. Add the eggs to the cream mixture and whisk, then pour over the onions. Scatter over the olives then bake for 40 minutes to 1 hour, or until set and lightly golden.

Cool, then remove from the tart case. Serve with the charred baby marrow and chilli salad.

Cook’s note: You can substitute iced cold water for the wine in the pastry.

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Olive, thyme and onion tart

Olive, thyme and onion tart

Ingredients

Method