Spanish tart with tomatoes, olives and cheese Recipe
A savoury tart with a thin, crispy crust, tomatoes, olives and cheese, reminiscent of a cross between pizza and a French tart. In Spanish homes, similar bakes often appear at dinners with friends, cut into small pieces like tapas. The filling is juicy, aromatic and full of Mediterranean flavours.
W Hiszpanii tego typu tarty z warzywami i serem często pojawiają się na wspólnych kolacjach jako danie do dzielenia, obok tortilli i deski serów, krojone w małe kwadraty jak tapas.
This tart combines the simplicity of ready-made puff pastry with the bold flavours of Mediterranean cuisine. Juicy tomatoes, salty olives and aromatic herbs create a filling that is both light and satisfying, perfect for sharing as tapas or serving as an elegant dinner.
Dlaczego ta wersja działa
- Podpiekanie spodu z obciążeniem zapobiega nasiąkaniu sokiem z pomidorów.
- Osuszone plastry pomidorów dają soczystość bez wodnistego środka.
- Masa jajeczno-śmietankowa z serem tworzy stabilne, kremowe nadzienie.
- Gotowe ciasto francuskie skraca pracę, zachowując maślaną chrupkość.
Chef's tips
Use well-drained olives and ripe but firm tomatoes so the filling doesn’t release too much liquid. If the pastry puffs up a lot during blind baking, gently press it down with the back of a spoon while it is still hot.
How to serve
Serve the tart with a simple green salad, such as lettuce or rocket with vinaigrette, and a dry white wine. It also works well as part of a larger tapas spread with olives, cured meats and grilled vegetables.
Na co uważać
- Nie pomijaj osuszania pomidorów, inaczej tarta może puścić dużo wody.
- Nie przelewaj formy masą – powinna sięgać nieco poniżej brzegu ciasta.
- Jeśli ser szybko ciemnieje, przykryj tartę luźno folią aluminiową pod koniec.
Zamienniki
- Zamiast sera żółtego użyj manchego lub innego twardego, dojrzewającego sera.
- Czarne oliwki możesz zastąpić zielonymi nadziewanymi papryką dla ostrzejszej nuty.
- Śmietankę 30% można podmienić na 18%, ale nadzienie będzie mniej kremowe.
Ingredients
- puff pastry - 1 package
- tomato - 3 pieces
- cheese - 120 g
- olives - 50 g
- onion - 0.5 pieces
- egg - 2 pieces
- cream - 120 ml
- paprika (preferably smoked) - 0.5 teaspoons
- oregano - 1 teaspoon
- olive oil - 1 tablespoon
- salt
- black pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat). Lightly grease a tart tin (about 24–26 cm) with olive oil.
- Unroll the puff pastry and line the tin with it, pressing it into the base and sides. Trim off any excess pastry. Prick the base all over with a fork.
- Blind-bake the crust: place the tin in the oven for 10 minutes, until the pastry puffs slightly and starts to turn golden.
- Slice the tomatoes into thin rounds, the onion into thin slivers, and the olives into slices. Grate the cheese on the coarse side of a grater.
- In a bowl, whisk the eggs with the cream, add smoked paprika, oregano, a pinch of salt and pepper. Add half of the grated cheese and mix.
- Remove the pre-baked crust from the oven. Spread the onion and some of the olives evenly over the base.
- Pour the egg-and-cream mixture onto the crust. Arrange the tomato slices on top, slightly overlapping, and sprinkle with the remaining olives.
- Sprinkle the remaining cheese over the top. Put the tart in the oven and bake for 20–22 minutes, until the filling is set and the cheese is nicely browned.
- After baking, leave the tart to stand for 5–10 minutes so it cools slightly and is easier to slice.
Storage
Tartę przechowuj w lodówce do 2 dni, najlepiej przykrytą folią, aby brzegi nie wysychały. Podgrzewaj w 160–170°C, aż spód znów będzie chrupiący; w mikrofalówce nadzienie zmięknie, a spód zrobi się gumowy.
I like to bake this tart when I’m expecting guests—it looks impressive, but is quick to prepare thanks to the ready-made puff pastry. It tastes just as good warm as it does at room temperature, so you don’t have to worry about perfect timing.
