Sun-Filled Marble Tart

1 h 15
Cheese it up with sun-filled marble tarts.
All ingredients

Oliviers&Co Olive oil, Grand Cru Monva

Oliviers&Co Espelette pepper

Oliviers&Co Vinegar with fresh lemon thyme

1 jar of Oliviers&Co Pesto alla Trapanese

1 cup g of flour

½ cup of cold water

2 eggs, 2 egg yolks

2/3 cup of crème fraiche, 3 tbsp. of grated parmesan, 1 ¼ cups of mesclun salad


In order to make the shortcrust pastry with olive oil, mix the flour, salt and Espelette pepper in a bowl, then add ¼ cups of oil and water. Work the dough with a fork until just blended, place on a floured work surface and lightly knead to form a ball. Roll out and place the dough in a greased tart tin.

Leave in the fridge to cool 30 min.

Preheat oven to 180 degrees and blind bake the pastry for 15 min (must be dry to prevent being soggy but not golden). Leave the oven on, spread the pesto onto the pre-cooked pastry.

In a bowl, combine the eggs and the gg yolks with the cream and grated parmesan. Stir slightly so that the pesto blends in with the mixture, giving a “marbled” effect to the filling. Bake for 30 min.

Meanwhile wash and spin the mesclun salad. In a bowl, mix 1 tbsp. of vinegar with lemon thyme and 2 tbsp. of olive oil, salt and pepper. Season the mesclun salad with the sauce, serve the marbled tart hot or warm.