Kalamata Olive Tart
1 1/4 cups bread flour
1 teaspoon fresh thyme leaves
1 teaspoon Sea salt
1/4 cup warm water
1/4 cup extra virgin olive oil , plus 2 tablespoons, divided
1 large onion, diced
1 bunch romaine lettuce, chopped coarsely
1 tablespoon fresh thyme leaves
3 tablespoons sour cream
1 1/2 cups pitted Kalamata olives
Make a tart crust by combining the flour,
the fresh thyme, and salt in a food processor.
With the machine running, add the water and
olive oil in a continuous stream. Continue
processing until a soft dough forms. Cover
with plastic and refrigerate for about 30 minutes.
Preheat the oven to 400 F.
Saute the onions over medium heat in the 2 tablespoons of olive
oil. Add the lettuce and sauté until it wilts
and most of the liquid is evaporated.
Place the lettuce mixture in a bowl and add the
thyme, the eggs, and the sour cream. Mix thoroughly.
Roll or pat the dough into a circle about 12
inches across. Crimp the edges to form a crust
and spread the lettuce mixture over the top.
Smooth it to even it out, then sprinkle the
pitted olives over the lettuce.
Bake for about 30 minutes.
This is delicious warm or cold. If served cold, it's excellent with fresh fruit and crusty bread.