Olive and Tomato Tart

This Olive and Tomato Tart is a vibrant and flavorful Moroccan-inspired dish that combines the earthy notes of olives with the sweetness of ripe tomatoes, all atop a crispy, golden crust. Perfect for a light meal or an appetizer, it's both satisfying and dairy-free.

Ingredients

• Whole wheat flour - 150g
• Olive oil - 60ml
• Water - 50ml
• Salt - 1/2 tsp
• Cherry tomatoes - 200g, halved
• Green olives - 100g, pitted and sliced
• Red onion - 1 small, thinly sliced
• Garlic - 2 cloves, minced
• Cumin powder - 1 tsp
• Paprika - 1/2 tsp
• Fresh parsley - 2 tbsp, chopped
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine whole wheat flour and salt. Add olive oil and mix until crumbly.
3. Gradually add water, mixing until a dough forms. Knead for a few minutes until smooth, then cover with a damp cloth and let it rest for 15 minutes.
4. Roll out the dough on a floured surface to fit a 25cm tart pan. Transfer the dough to the pan and press it into the bottom and sides. Prick the base with a fork.
5. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the red onion and garlic until softened, about 3-4 minutes.
6. Add cherry tomatoes, green olives, cumin, paprika, salt, and black pepper to the skillet. Cook for another 5 minutes until the tomatoes soften slightly.
7. Spread the tomato and olive mixture evenly over the tart crust. Bake in the preheated oven for 20-25 minutes until the crust is golden.
8. Remove from the oven and sprinkle with fresh parsley before slicing and serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from tomatoes and olives, which can help reduce inflammation.
• High in fiber from whole wheat flour, promoting digestive health.

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