Tart with olives
Instructions
Prepare the filling: heat the oil in a saucepan and sauté garlic and onion for fifteen minutes to fire.
Add the pulp and the tomato paste, red wine, basil, salt and pepper.
You resume boil and let simmer 30 minutes, stirring occasionally.
Turn oven to 200 degrees (thermostat 6).
Prepare the dough sifting the flour into a bowl and mixing with the butter and lard.
Add cold water enough to get a soft dough but at the same time.
Knock it by hand on a floured pastry Board.
Roll out the pastry and foderatene a mold from 25 cm diameter fluted edges, lightly greased.
Pasta coated with a sheet of greaseproof paper and fill it with dried beans.
Passed in the oven for 15 minutes, then remove the paper and beans and put in the oven for another 15 minutes, then remove the paper and beans and put in the oven for another five minutes.
Remove from oven and abbassatene the temperature to 190 degrees.
Distributed on the basis of the filling slightly cooled pasta and livellatene the surface.
Sprinkle with the cheese.
Drain the anchovies and cut into streaks.
Place cheese forming a grid pattern.
Decorated with black olives.
Put in the oven for 40 minutes, until the cheese is melted and golden.
You can serve immediately or let cool and serve at a later time.
Ingredients and dosing for 4 persons
- 225 g of flour
- 50 g of butter at room temperature
- 50 g of lard
- 50 g of grated emmenthal cheese
- 40 g of anchovies in olive oil
- For the filling:
- 350 g of chopped onion
- 2 cloves of crushed garlic
- 400 g of tomato pulp
- 3 tablespoons of tomato paste
- 3 tablespoons of red wine (optional)
- 3 tablespoons of olive oil
- 3 leaves basil
- Salt
- Pepper
- To decorate:
- Black olives