What can I do with ripe tomatoes and leftover olives?
For stuffing: ½ cup of ripe tomatoes ½ cup of leftover olives ½ of chopped leek ½ cup of shredded cheddar cheese 1 cup of cooking cream 2 eggs Spices: ¼ teaspoon of salt, onion and garlic powder, pepper and nutmeg For tart crust: 1 cup of flour ½ cup of butter Little salt and sugar
In dough mixer, stir together the flour, sugar and salt. The add butter and mix well until the dough pulls together
Transfer the dough to a work surface/ (baking pan), then wrap in plastic wrap and refrigerate until well chilled for about 15 minutes
Bake the crust in the oven on 220̊ for 15 minutes, the leave to cool
For tart stuffing, blend the eggs then add the spices and cooking cream
Add the tomatoes, olives, chopped leek over the baked crust
Add the eggs mix over the vegetables and top it with cheddar cheese
Bake until golden brown on top over 180̊ for 15 minutes
Preparation Time : 10 - 20 Minutes
Cooking Time : 20 - 30 Minutes
Servings : 3-6 Persons
Meal Type : Breakfast
