MARBLED PESTO TART
50 min.
6 pers.
Easy
A savory Oliviers&co tart recipe that smells of sunshine and Italy, quick and easy to make for everyday use!
Ingredients
At Oliviers&Co
Olive oil, Grand Cru, Spain
Espelette pepper
Thyme vinegar
1 jar of Trapanese pesto
At the market
250g of flour
12 cl of cold water
2 eggs
2 egg yolks
15 cl of crème fraîche
50 g grated parmesan
300 g mixed greens
Steps
• To make a shortcrust pastry with olive oil, mix in a salad bowl flour, salt, Espelette pepper then add 6 cl of olive oil and water.
• Work with a fork until just mixed, place the dough on a floured work surface and knead lightly until it forms a ball.
• Roll out and place the dough in an oiled tart pan. Leave to cool for 30 minutes.
• Preheat the oven to th 6 (180°) and bake the dough for 15 minutes until it is blind cooked (dried without being golden).
• Take out the dough, leave the oven on, spread the pot of pesto on the precooked dough.
• In a bowl, mix the whole eggs and yolks with the cream and grated parmesan.
• Pour over the dough then mix lightly with the pesto to give a “marbled” effect. Bake for 30 minutes.
• Wash and drain the mesclun. In a bowl mix 1 tbsp. tablespoon of thyme vinegar and 2 tbsp. tablespoon of olive oil, salt and pepper.
• Season the mesclun with the sauce and serve with the hot or warm marbled tart.
Do you have less than 10 minutes to prepare it? Buy a shortcrust pastry already made and add the Espelette pepper to the eggs, cream, parmesan mixture.
Oliviers & Co
Genève & Lausanne
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