Scale
Ingredients
Olive-Oil Pastry
- 2 cups plus 3 Tbsp unbleached all-purpose flour
- pinch of kosher salt
- 3/4 cup unsalted butter, cold, cut in 1/4-inch cubes
- 1 large egg yolk. beaten
- 3 to 4 Tbsp extra-virgin olive oil
Filling
- 2 large eggs
- 3 Tbs creme fraiche or 35% whipping cream
- 1/4 cup extra-virgin olive oil
- 2 small cooking onions, cut in half and thinly sliced
- 1 lb Belgian endive, cut in 1/2-inch slices (Note: I used arugula due to poor looking endive)
- 3 cloves garlic, finely chopped (about 2 1/2 tsp)
- 1/2 tsp finely chopped fresh thyme
- 3/4 cup pitted Kalamata olives, cut in half if large
- 1/4 tsp kosher slat
- Heaping 1/8 tsp freshly ground black pepper
- 6 to 8 oven-roasted tomatoes, cut in half
Instructions
- For the pastry, put the flour, salt, butter, egg yolk and 3 Tbsp oil in the bowl of a food processor. Pulse until it comes together. Add the extra tablespoon of oil if necessary. (If you are mixing by hand, put the flour, salt and butter in a bowl and toss together. Add the egg and 3 Tbsp oil and mix together with your hands. Add the extra tablespoon of oil if needed to bring the dough together. The dough should be crumbly.)
- Form the dough into a flattened disc, wrap in plastic and refrigerate for 30 minutes.
- Roll the dough between 2 pieces of parchment paper or plastic wrap into a rough 15-inch circle. This may prove difficult as the dough is very crumbly, but don’t worry. Just pat the dough evenly into the bottom and sides of a 12-inch fluted tart pan with a removable bottom. Chill for at least 30 minutes. (The dough can be made and patted into the pan up to a day ahead.)
- Preheat the oven to 400F.
- To prepare the filling, whisk the eggs and creme fraiche in a bowl.
- Add the oil and onions to a large cold skillet and heat over medium-high heat. Saute until the onions are soft but not coloured, about 10 to 12 minutes.
- Add the endive, garlic and thyme. Cook until the endive is slightly wilted and the pan is almost dry, about 3 to 4 minutes. Remove from the heat and stir in the olives, eggs mixture, salt and pepper. Immediately pour into the tart shell, making sure the olives are evenly distributed. (For a nice finish, brush the exposed crust with a little extra olive oil.)
- Bake for 50 minutes or until the filling is just set in the centre. Remove from the oven and let cool for 15 minutes. Top with oven-roasted tomatoes.