Olive Tart

(pic : flickr)

Ingredients :

350 gr bought butter puff pastry, thawed
2 whole heads garlic, cloves separated
extra virgin oil, for drizzling
1 free-range egg, lightly beaten
1 cup black olives, pitted
zest of 1 orange, finely peeled with a potato peeler
2 tbsp oregano, roughly chopped
1 tbsp rosemary leaves
80 gr marinated Persian goat's feta
oregano leaves, to serve



How To Make :

1. Roll out pastry until 2.5 mm thick. Cut a 3 cm wide strip from each side of the pastry sheet. Place the trimmed pastry sheet on a baking tray lined with baking paper, then position the 4 strips on the pastry sheet to create a border. Prick the base of the pastry thoroughly with a fork. Refrigerate for several hours or, if you're in a hurry, pop in the freezer for 15 minutes.

2. Blanch garlic cloves in a saucepan of boiling water for 5 minutes. Drain, leave until cool enough to handle, then peel; the skins will easily slip off after cooking. Place peeled garlic in the smallest frying pan you have, drizzle generously with olive oil, cover and simmer over low heat for 10-15 minutes or until golden, then leave to cool.

3. Preheat an-forced oven to 220 Celsius degrees or 450 Fahrenheit degrees.

4. Brush pastry border with beaten egg. Bake pastry for 20 minutes, then remove from oven and dot with peeled garlic. Toss olive with orange zest, oregano, rosemary leaves, if using, and a drizzle olive oil, then scatter evenly over pastry base. Bake for 10 minutes, then reduce oven temperature to 200 Celsius degrees or 400 Fahrenheit degrees and bake for another 10 minutes or until pastry is deep golden.

5. Place spoonfuls of goat's feta over the filling, add a final drizzle of olive oil, then scatter with oregano leaves and serve.

Source : Maggie's Kitchen by Maggie Beer