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    Olive and Feta Tart with Anchovies, Garlic and Lemon Thyme

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    Olive and Feta Tart with Anchovies, Garlic and Lemon Thyme

    A combination of olives, anchovies, garlic and feta cheese gives this gutsy summer supper dish a distinctly Greek flavour.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    • 500g pack fresh Saxby's Shortcrust Pastry
    • 300g Waitrose Greek Olives Stuffed with Pimento, drained
    • 50g can anchovy fillets in olive oil
    • 10g pack fresh lemon thyme, leaves removed, with a few leaves reserved
    • 3 cloves garlic, roughly chopped
    • 200g Total Feta Cheese, cut into 2cm x 1cm pieces
    • 3 medium Waitrose Columbian Blacktail Eggs
    • 284ml pot Waitrose Single Cream

    Method

    1. Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface and use to line a 23-cm loose-bottomed flan tin with a 3-4cm depth. Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
    2. Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper. Blend to a chunky paste, scraping the mixture down from the sides of the bowl.
    3. Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart. Scatter with half the feta.
    4. Beat together the eggs and cream with a little freshly ground black pepper. Pour over the tart, then spoon over the remaining olive paste and cheese. Bake for about 30 minutes or until the filling is pale golden and lightly set. Scatter with the remaining thyme and serve with a vine tomato and basil salad. The tart is best served warm rather than straight from the oven.

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    Cook's tips

    If you haven't any baking beans, use any dried beans or lentils. Don't throw them away afterwards; let them cool, then store them in a labelled bag or jar for the next time you make a pastry case.

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