Soups and starters

Cherry tomato, oregano and black olive tart

Cherry tomato, oregano and black olive tart



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  1. For the pastry dough
  2. Place the flour and butter in Braun’s MQ 70 food processor accessory that is already attached to a suitable hand blender; insert the kneading hook and start kneading.
  3. Add salt and cold water through the filling tube and mix to form a soft dough. Wrap dough in cling film and refrigerate for 30 minutes. Preheat oven to 180°C.
  4. Roll out pastry dough on a floured work surface until 2 mm thick.
  5. Line 4 individual pastry dishes with the pastry and cover with baking paper and baking beans.
  6. Bake for 10 minutes (180ºC); remove the baking beans and baking paper and bake for an additional 3 - 4 minutes to finish cooking the pastry. Remove from oven.
  7. For the filling
  8. Fill the pastry tarts with cherry tomatoes, black olives and oregano leaves.
  9. Use Braun’s MQ 10 whisk accessory and beaker to quickly beat eggs until fluffy. Slowly add the cream and season to taste. Pour egg mixture over the tomato mixture and bake for 10 - 15 minutes until firm.
  10. Use Braun’s MQ 20 chopper accessory to chop the Parmesan cheese to the desired consistency: either finely grated or roughly crumbled. Sprinkle tarts with the freshly grated Parmesan cheese and place under a hot grill until golden brown. Leave to cool slightly and serve warm with a rocket leaf salad.
This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 10 whisk accessory, its MQ 20 chopper accessory and its MQ 70 food processor, like for example in our set: MQ 785 Patisserie Plus.