A savory tart with Mediterranean flair: flavorful olives, creamy feta, and a delicate shortcrust pastry – baked without butter, but with our finest olive oil . Perfect for lunch, to bring along, or for cozy evenings with friends.
| Preparation | 1 hour 30 minutes |
| Difficulty | medium |
| Servings | 3-4 |
Ingredients:
For the dough:
- 250 g wheat flour
- 6 g salt
- 70 ml MANI 100% virgin olive oil
- 100 ml cold water
For the filling:
- 1 small onion, finely diced
- something MANI 100% virgin olive oil
- 200g frozen spinach
- 3 large eggs
- 200 ml crème fraîche
- 1 package of feta
- 50g MANI green & Kalamata olives al naturale, pitted
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- Salt & pepper
Preparation:
- Put flour and salt in a bowl. Make a well in the center and add olive oil and water.
- Knead by hand until a homogeneous dough is formed.
- Form into a ball and let rest, covered, in the refrigerator for about 30 minutes.
- Meanwhile, let the spinach thaw and then squeeze it very well until no more liquid comes out.
- Heat olive oil in a pan. Sauté the onions until translucent, then let them cool.
- Roll out the dough on a floured work surface and line a small tart or quiche dish (20cm diameter) with it. Prick several times with a fork.
- Bake at 180°C for 10-15 minutes.
- Meanwhile, for the filling, whisk the eggs in a bowl. Stir in the crème fraîche, crumble the feta, and fold in the spinach, onions, and thyme. Season with salt and pepper.
- Spoon the filling onto the pre-baked dough. Arrange the olives on top. Bake at 180°C for approximately 30-35 minutes, until the filling is set and lightly golden brown.
- Let it cool briefly, then cut it into pieces while still warm or at room temperature and enjoy!
