Tomato, Oregano And Black Olive TART
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A savory tart with cherry tomatoes, black olives, and oregano in a creamy egg filling, baked in a shortcrust pastry and topped with Parmesan. Serve warm with rocket leaves.
Ingredients
- 300 g readymade shortcrust pastry
- 12 cherry tomatoes halved
- 16 black olives pitted
- 20 fresh oregano leaves
- 4 eggs
- 350 ml double (heavy) cream
- 100 g Parmesan grated
- sea salt
- freshly ground black pepper
- rocket (arugula) leaves
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 261 mg
- Iron: 2.28 mg
- Magnesium: 21.3 mg
- Phosphorus: 303 mg
- Potassium: 108 mg
- Zinc: 1.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 300 g readymade shortcrust pastry
- 20 fresh oregano leaves
- 4 eggs
- 350 ml double (heavy) cream
- sea salt
- freshly ground black pepper
- rocket (arugula) leaves
Prepare
- Halve 12 cherry tomatoes
- 16 black olives, pitted
- Grate 100 g Parmesan
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4. Line a 20cm/8in tart pan with the shortcrust pastry, cover with greaseproof paper and fill with baking beans. Bake for 10 minutes, then remove the paper and beans and bake for another 3–4 minutes until the pastry is crisp and lightly golden.
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Step 2.
While the pastry bakes, place the halved cherry tomatoes in a sieve and drain well to remove excess juice. Set aside.
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Step 3.
Spread the drained tomatoes evenly over the pastry case. Sprinkle with the black olives and fresh oregano leaves.
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Step 4.
In a bowl, beat the eggs with the double cream until well combined. Season with salt and freshly ground black pepper to taste. Pour the egg mixture over the tomatoes in the tart case.
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Step 5.
Bake the tart for 10–15 minutes, until the filling is just set but still slightly wobbly in the center. Meanwhile, preheat the grill to high.
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Step 6.
Sprinkle the grated Parmesan over the baked tart. Place under the hot grill for 2–3 minutes until the cheese is melted and golden brown. Let the tart cool for a few minutes, then serve warm with rocket leaves.