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imageThis is so quick and easy to put together and looks and tastes great. Using a good quality mozzarella makes all the difference. I used Mozzarella di Bufala, or buffalo mozzarella, a mozzarella made from the milk of the domestic Italian water buffalo. I find it is not necessary to add salt to this tart as the olives are already rather salty but do add pepper and a dash of cayenne pepper if you desire. Kalamata olives are good to use as they are quite meaty and easier to pit than smaller olives. Of course if you buy already pitted olives, it is even easier. But, please do not use olives in tins or jars, do use fresh olives, they taste so much better and are firm and not mushy.

Serves 4


Puff pastry, blind baked
1 large coeur de boeuf tomato (beefsteak type – meaty and fleshy)
15 kalamata olives, pips removed and halved
1 small onion, thinly sliced
1 to 2 balls of mozzarella, torn
4 eggs
1 cup heavy cream
Freshly ground black pepper
Pinch of cayenne pepper (optional)
6 basil leaves


Preheat the oven to 200 C / 400 F
Slice the tomato and the onion
Arrange the tomato and the onion slices in the pre-cooked pastry shell
Dot with the olives
Add the torn mozzarella on top
Mix eggs with the cream, black and cayenne pepper
Pour into the pastry case
Bake for 30 minutes or until the tart is set
Add the basil leaves