WordPress tells me that the top search on my blog, pretty much constantly, is for Olive Oil Pastry. Those of you who regularly follow my blog will know that until recently I was a self-confessed pastry cheat, using ready made pastry most of the time. In the summer though, I experimented with the pastry made using olive oil instead of butter and in the autumn, with delicious English butter available, I tried out the deliciously naughty Rough Puff Pastry.
The olive oil pastry is a healthier option for more frequent use and as there are so many searches for this recipe, I thought I should make an effort to show some of the ways I use it in the kitchen. This is a delicious tart which serves 4 as a main course or 6 as a starter.
- 1 batch of olive oil pastry
- 6 red onions
- 2 small sprigs of thyme
- Olive oil for shallow frying
- 3 slices of jamón, prosciutto or bacon (omit if you want a vegetarian tart) cut into small pieces
- About 3 tablespoons of crumbled stilton or some of your favourite cheese
No need for blind baking with this pastry, it goes crispy underneath, even when baked with the filling.
Half and finely slice your onions and fry slowly in about 3 tablespoons of olive until soft and slightly caramelised. This will probably take at least 20 minutes. Season with a little pepper but you will probably not need salt if you are using the jamón and stilton which are both salty.
Roll out the chilled pastry to fit your tart tin, prick the bottom and fill with the cooked onion mixture. Sprinkle over the jamón and cheese and bake at 200 (regular oven) or 180 degrees (fan assisted) for about 30 minutes or until the pastry is browned.
Leave to cool slightly – this is delicious served at room temperature with a salad.