Spanish tart with tomatoes, serrano ham and olives Recipe
A savoury tart on a shortcrust base with tomatoes, serrano ham and black olives, somewhere between a French tart and a Spanish tapa. It’s perfect for a dinner with friends – you can cut it into small pieces and serve it on a large board alongside cheeses and olives. It tastes great both warm and at room temperature.
This tart combines a classic buttery French-style shortcrust with distinctly Spanish flavours: serrano ham, black olives and juicy tomatoes. It’s easy to share, looks impressive on a platter and works both as a main dish and as a tapas-style snack.
Chef's tips
Work quickly when making the dough so the butter stays cold – this keeps the crust crumbly and tender. If the dough feels too soft after rolling, chill it in the tin for another 10 minutes before blind-baking. Use ripe but firm tomatoes so they don’t release too much juice while baking.
How to serve
Serve the tart slightly warm with a simple green salad and marinated olives on the side. It also pairs well with a board of Spanish cheeses, roasted peppers and a carafe of chilled white wine or light rosé.
Ingredients
- wheat flour - 220 g
- butter - 120 g
- egg - 1 piece
- water - 2 tablespoon
- tomatoes - 250 g
- serrano ham - 70 g
- black olives - 40 g
- cheese grated - 80 g
- cream heavy or whipping - 150 ml
- eggs - 2 pieces
- oregano dried - 1 teaspoon
- salt
- black pepper freshly ground
Preparation
- Put the flour into a bowl, add a pinch of salt and the cold butter cut into cubes.
- Quickly rub the butter into the flour with your fingertips or a pastry cutter until fine crumbs form.
- Add 1 egg and cold water, quickly knead the dough just until it comes together; form a ball, flatten it, wrap in cling film and chill in the fridge for 20 minutes.
- Preheat the oven to 190°C (top and bottom heat).
- Roll out the chilled dough into a round slightly larger than the tart tin (about 24 cm), transfer it to the tin, pressing it into the base and sides, and trim off any excess dough.
- Prick the base of the dough several times with a fork, cover with baking paper and fill with dried beans or rice as weights.
- Blind-bake the crust for 12 minutes, then remove the paper with the weights and bake for another 5 minutes.
- In a bowl, mix the cream with 2 eggs, add the grated cheese, oregano, a pinch of salt and pepper.
- Halve the tomatoes, tear the ham into smaller pieces, and slice the olives.
- Spread the ham and olives over the pre-baked crust, pour over the cream-and-egg mixture, and arrange the tomato halves on top, cut side up.
- Put the tart in the oven and bake for 20–22 minutes, until the filling is set and the top is lightly golden.
- Leave the tart to stand for 10 minutes before slicing so it can cool slightly and firm up.
Storage
Tartę przechowuj w lodówce, najlepiej pod przykryciem, aby nie wysychała. Możesz ją zamrozić w kawałkach i podgrzać później w piekarniku – spód pozostanie wtedy bardziej kruchy niż po podgrzaniu w mikrofalówce.
