A delicious light lunch option for the whole family, this Julie Le Clerc tart showcases salty Salvagno olive paste, perfectly counterbalanced by sweet caramelised onions. Taste the difference of our premium pantry essentials; Salvagno organic olive oil, Girolomoni organic '00' flour and authentic Parmigiano Reggiano.

Serves 6


1 ½ cups Girolomoni organic ‘00’ flour
½ tsp baking powder
1 tsp Sal de Añana spring salt
¼ cup Salvagno extra virgin olive oil (EVO)
½ cup cold water 


4 Tbsp Salvagno olive paste
2 Tbsp Salvagno extra virgin olive oil (EVO)
1 large onion, finely diced
Sal de Añana spring salt and The Spice Trader black peppercorns, ground, to taste
3 large eggs
1 cup cream
25g freshly grated Parmigiano-Reggiano
2 Tbsp fresh thyme leaves

Lightly oil a 23cm tart pan with a removable base. Combine the flour, salt, and baking powder in a mixing bowl. Add the oil and mix it in with a fork. Add the water, mixing lightly until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface. Roll the dough out into a circle large enough to fit your tart tin. Line the prepared tart tin with the dough, then trim the excess.  Prick the pastry base with a fork and then chill for 30 minutes. Preheat the oven to 190°C.

Meanwhile, heat oil in pan, add the onion and a little salt and cook, stirring often, for 10 minutes until onion is very soft and slightly caramelised. Remove to cool a little.

Line the chilled pastry case with baking paper and fill with baking beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes or until the pastry is dry and crisp (this type of pastry needs to be well cooked at this stage). Remove from oven and allow to cool a little then spread olive paste over the pastry base. Reduce oven temperature to 160°C.

For the filling, whisk the eggs and cream in a bowl and season with a little salt and pepper. Stir in the Parmigiano, thyme and cooled onion. Carefully pour the cream mixture into the pastry case, over the olive paste.

Bake for 30 minutes, or until the filling is set and golden-brown. Remove to a wire rack to cool slightly then remove the tart ring. Slice and serve warm or at room temperature.

Recipe by Julie Le Clerc



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