Tapas olive tart on a tray

Ingredients for 1 servings:

• 200 g flour
• ½ tsp salt
• 75 g butter, cold
• 50 ml white wine
• 50 g almonds, without skin
• 400 g olives, black, pitted
• 200g mozzarella
• 2 cloves garlic
• ½ lemon(s), the juice,
• 100 ml olive oil
• 1 large bell pepper(s), yellow

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

for 18 pieces

Make a crumbly dough from flour, salt, and butter. Add the white wine and knead quickly, just until it holds together. Let it rest in cling film for 30 minutes in a cool place. Roughly chop the almonds and roast them in a dry pan until light brown. Let it cool. Finely chop 300g of olives. Peel, finely chop, or press the garlic, and add it to the pan. Add the almonds, lemon juice, and olive oil and mix everything well. Grease the baking tray with a little olive oil and place the rolled-out dough on it. Pull up the edges. Spread the olive mixture over the dough. Wash and finely dice the yellow bell peppers, and scatter them on top. Halve the remaining olives and scatter them on top. Bake the tart in the oven on the middle rack for about 25-30 minutes. Let it cool slightly, then cut into 18 small pieces. Serve lukewarm. It’s a must-try at my summer tapas parties or as an introduction to a champagne reception. My friends love it.