Serves

6

Ingredients

Pastry: 250g wheat flour 90g butter • 90g butter • 1 egg yolk • 1-2 tbsp water

Filling: 60ml extra virgin olive oil • 2 tbsp grain mustard • 6 medium vine tomatoes • 3 red onions • 1 tsp brown sugar • 1 garlic clove • 3g ground black pepper • 1 pinch sea salt • 1 small bunch of basil • 125g black pitted olives • 200g gruyere

Method

Preheat the oven to 200ºC • Grease the tart tin with butter and dust with flour, shaking off the excess • To make the pastry, mix the flour with the butter until you have fine crumbs • Add the egg yolk and the water and knead to mix entirely • Leave to rest in the fridge for 30 minutes • Roll out the pastry and line the tin, and cover with greaseproof paper • Fill with rice or dried beans and blind bake for 15 minutes • Remove from the oven, discarding the rice/beans and the paper and leave to cool • Mix 1 tbsp olive oil with 2 tbsp grain mustard and coat the base of the tart • Peel the tomatoes and remove the insides, cutting the part left over into large pieces • Slice the onion and chop the garlic • Sautee in olive oil • Add the tomato and cook for 3 minutes on full heat, continually mixing • Season with salt, pepper and sugar. Leave to cool • Mix the chopped basil with the olives and drizzle with olive oil • Fill the tart with the tomato mixture and cover with the olives, sprinkling with the grated cheese • Bake in the oven at 200ºC for 20 minutes