Parmesan olive tart

Ingredients for 2 servings:

• 200 g flour
• ¼ tsp salt
• ½ tsp black pepper
• ½ tsp rosemary
• 130 g Parmesan, freshly grated
• 100 g butter flakes, cold
• 2 tbsp water, cold
• 1 tbsp breadcrumbs or semolina
• 60 g olives, black, without stones
• 1 ½ tbsp thyme
• 3 m.-sized eggs
• 200 g crème fraîche
• 2 stalk(s) spring onions
• Cayenne pepper
• Nutmeg, freshly grated
• Butter, for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Mix the flour with salt, pepper, rosemary, and 30g of Parmesan cheese. Add the cold butter in small pieces and knead into the flour mixture, gradually adding 2 tablespoons of cold water. First roll the dough into a ball, then flatten it (this will help it cool faster), wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). Butter a tart pan (24cm diameter, or alternatively a springform pan) and sprinkle with breadcrumbs. Roll out the dough thinly between the sheets of cling film. Line the tart pan with the dough, pulling up one edge and pricking it evenly with a fork. Meanwhile, for the filling, slice the olives and spring onions into rings. Whisk the eggs with the crème fraîche and season with salt, pepper, nutmeg, and cayenne pepper. Fold in the remaining Parmesan cheese. Reduce the oven temperature to 180°C (160°C fan-assisted). Sprinkle the pastry base with half of the olives and half of the thyme. Add the remaining thyme to the cheese and egg mixture and pour it over the olives in the dish. Sprinkle with the remaining olive slices and the spring onion rings. Bake the tart in the center of the hot oven for 15-20 minutes until golden brown.