Summer Olive Tart

Ingredients for 8 servings:

• 225 g spelt flour (wholemeal)
• Salt and pepper, freshly ground
• 4 tbsp olive paste, green (from the jar)
• 4 eggs
• 75 g butter
• 250 g shallot(s) , alternatively onions
• 2 tbsp olive oil
• a few stalks of lemon thyme
• 150 g green olives without stones
• 50 g Parmesan, grated
• 350 g ricotta
• 125 g whipped cream
• Paprika powder, hot
• Flour for the work surface
• some fat for the mold (26 cm diameter)

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 21 hours; Total time approx. 1 day 22 hours

Knead the flour with a pinch of salt, 2 tablespoons of olive paste, 1 egg, and small pieces of butter into a smooth dough. Wrap in cling film and refrigerate for 45 minutes. Peel the shallots and slice them into thin rings. Fry in hot olive oil over low heat for about 10 minutes. Remove from the heat, stir in the remaining olive paste, and let cool. Halve the olives and pluck the lemon thyme from the stems. Preheat the oven to 200°C (400°F). Mix the ricotta with the cream, 3 eggs, Parmesan cheese, paprika, thyme, and pepper. Stir in the halved olives and carefully season with salt. Knead the dough briefly again, then roll it out on a floured surface into a flatbread with a diameter of approximately 28 cm. Place it in a greased tart or springform pan, carefully pressing down the edges. Simply trim off any overhanging dough. Pierce the pastry base several times with a fork. Spread the fried shallots evenly over the pastry base. Spread the ricotta and olive cream evenly over the top. Bake on the lowest rack for about 35 minutes. Remove the tart and let it cool. The tart tastes best served lukewarm, but it’s also delicious cold. This brings out the flavor of the lemon thyme.