Olive Onion Tart

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Recipe's preparation

Place flour and 1 tspn sea salt and 100ml olive oil in TM bowl, combined with 150ml lukewarm water and stir until mixture forms a sticky dough. Mix Speed 5, 10 seconds.  Knead dough for 2 minutes with Kneading Function. Cover with plastic wrap and leave for 30 minutes.  The dough is beautiful oily stretchy dough.

 

Prepare silver beet (cut of stems etc) and coarsely chop leaves. You need approx 300g of leaves.

 

Chop onions and garlic 3 Seconds Speed 7.  Add a pinch of sugar and remaining oil cook at 80degrees, 20 Minutes, Speed 2. In the last 10 minutes add silver beet and thyme leaves through lid of TM whilst machine is cooking and stirring. Transfer to a bowl and cool.

 

Heat a heavy based oven tray in a 230 degree oven for 10 minutes. Meanwhile, on a piece of baking paper the same size as the tray, press dough out to a 30cm round then fold the edges in to form a raised border.

 

Add eggs and crème fraiche to silver beet mixture and season to taste. Pour mix into tart shell and scatter with olives. Slide the tart onto preheated oven tray and bake for 25 minutes.