Olive and roasted tomato tart

This delicious olive and roasted tomato tart is equally delicious served hot or cold. Accompany with rocket salad for a light and healthy lunch.
olive and roasted tomato tart
1H 40M



1.For shortcrust pastry, process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose in plastic wrap; refrigerate 30 minutes.
2.Preheat oven to 180°C/350°F. Line oven tray with baking paper.
3.Place tomatoes, cut-side up, on tray. Bake about 20 minutes or until tender.
4.Oil 24cm (9½-inch) round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into side, trim edge, prick base all over with fork. Refrigerate 20 minutes.
5.Increase oven to 200°C/400°F. Place tin on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake 5 minutes; cool.
6.Reduce oven to 180°C/350°F.
7.Spread pastry with dip. Whisk eggs and cream in large jug; season. Place tomatoes over dip, pour over egg mixture. Top with onion, olives and cheese. Bake about 45 minutes or until set. Top with rocket.

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