Friday, September 15, 2006

Tart e Cucina

three olive tart with goat's cheese rosemary

Something’s not right. It’s a perfectly glorious sunny day outside and I am in the kitchen. Strangely nowadays, I’m quite happy to stay indoors, even on beautiful spring days like these, so as long as I am in the kitchen making something. Sounds absurd, but have I become a kitchen recluse?

At times I catch myself edging to my front window pushing back the curtains and peering through the venetians, a bit like Jimmy Stewart, a la Hitchcock’s Rear Window sans the broken leg and wheelchair. I watch the sunlight filtering down, not a drop of it being spent on me and it seems like something is amiss, especially when in Australia catching rays is the national pastime.

I admit I haven’t yet become a full-fledged recluse; it hasn’t reached that creepy all blinds down, sit in complete darkness stage yet. It’s just that since I brought home a new addition to my kitchen menagerie, I haven’t been able to tear myself away from it. You see, I got myself a new food processor and now I find myself constantly looking for things to shred, pulse, blend and puree. The minute I opened the box, tore open the pristine layer of un-popped bubble wrap to reveal my shiny new accessory, I began the search for something to process. Being the food geek that I was, I couldn’t wait to start processing; I would have even resorted to shredding some bubble wrap if it weren’t for G persuading me not to.

So it has been a week of confining myself to the kitchen trying out my new gadget, and possibly causing myself some severe vitamin-D deficiency as I haven’t seen sunlight for days. Obsessed with finding new things for it to do, I have now turned to pastry making, and lots of it.

three olive tart with goat's cheese rosemary

I have tried making pastry dough by hand before, but I find the best way to achieve consistently smooth dough is to use the food processor. Although it’s rather bulky and cumbersome, my food processor (duo) has become the essential ingredient to pastry making. Even when under the constant threat of eviction due to the declining amount of available real estate on my kitchen bench, the food processor still holds its place. And really, it’s only been living there for a week, I wasn’t going to kick it out just yet. I have decided that perhaps it is the jaffle iron’s time to go. There just isn’t enough room there both the both of them.

So here is a magnificent Three Olive Tart courtesy of my new processor. I can’t remember where I found this recipe for Pâte Brisse, but it is near perfect. Now I am quite hesitant to dub any recipe as the be all and end all of all pastry recipes, I think the search for the perfect pastry crust will continue long after the apocalypse, but for its utter simplicity, this recipe produces one of the finest crusts I have ever tasted. Buttery, crisp and flaky all at once, I think these are the indicators of a great crust. It needs to be sturdy enough to hold the filling yet delicate enough that every bite melts in your mouth.

As for the olives, I used Kalamata for the paste, black olives and green Manzanilla olives for the topping. Now you can use any three olives, or even just one or two, whatever you fancy, the recipe is quite versatile. The only thing I would suggest is to ensure that you do not add any extra salt to as the olives and anchovies provide enough saltiness. Unless you want the tart to taste like it has just swam out of the ocean, then by all means salt away, but in my opinion it really doesn't require any exta salt.

Now that I have satiated my need to pulse, shred and blend, I think I will go outside and enjoy some sunshine. Have a great weekend everyone!

Three Olive Tart
(serves 8)
adapted from an Olive Tart recipe this book

three olive tart with goat's cheese rosemary

1 recipe pâte brisse (see below)
1 red onion, sliced thinly
1 tbsp butter
3 tbsp chopped mixed fresh herbs (rosemary, thyme, flat-leaf parsley, sage, oregano)
½ cup Kalamata Olive Paste (recipe below)
½ cup black olives
½ cup Manzanilla (green) olives
½ cup crumbled goat’s cheese
8 anchovy fillets, roughly chopped
ground black pepper
olive oil to drizzle

Preheat oven to 200˚C and place a pizza stone in the centre rack.
In a sauté pan, melt butter over medium heat. Add the onions and cook until they become translucent. Set aside.
On a lightly floured surface, roll out pastry dough into a circle roughly larger than the size of your pizza stone.
Carefully transfer dough to a large piece of parchment paper ensuring you do not tear the pastry.
Evenly spread the olive paste onto the dough 1 inch from the edge.
Add onions and sprinkle half the chopped herbs.
Scatter with black and green (Manzanilla) olives, goat’s cheese and anchovies.
Season with black pepper and drizzle with olive oil.
Sprinkle remaining chopped herbs over.
Fold over the 1 inch of dough around the edges all the way around.
Remove pizza stone from oven and using the parchment paper, carefully transfer tart onto the pizza stone.
Bake in the oven for 10 to 12 minutes, or until the edges are golden brown. You may have to turn the tart around halfway to brown the other side.
Tart can be served warm or at room temperature.

Kalamata Olive Paste
(makes about 1 cup)

1 cup pitted Kalamata olives
5 anchovy fillets
5 garlic cloves, roughly chopped
1 tbsp fresh rosemary
½ tsp freshly ground black pepper
½ cup extra virgin olive oil

In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste.
With the processor on, slowly add the olive oil until combined, about 2 minutes.
Transfer the olive paste to a small bowl, and set aside.

NOTE: This paste can essentially be made with any type of olive.

Pâte Brisse Recipe

240g plain all-purpose flour
180g unsalted butter, cold and diced.
A pinch of salt
3-4 tbsp ice cold water

In the bowl of a food processor fitted with the blade attachment, place flour, butter and salt and pulse until you get coarse crumbs.
While continuing to pulse, pour ice water through the spout and mix until the dough comes together in a ball.
Knead for 2-3 minutes and form into a ball.
Wrap in plastic wrap and refrigerate for 1-2 hours.

three olive tart with goat's cheese rosemary

slice of heaven!

This tart is also my entry into Hay Hay it's Donna Day #5 hosted by Miss Tami of the delectable blog, Running with Tweezers. She's a great writer and photographer and her blog is always a great source of humour and food inspiration. Check out the round up soon!


deb said...

This is gorgeous and tasty-looking, as per usual.

I, too, fell in love with my food processor when I recieved it last year. It's the only kitchen appliance I have out all the time, and in a tiny kitchen with 3' of counter space, that's a big compliment to the machine! I think my favorite is the shredding sedding; it blows my mind that you can get your carrots ready for carrot cake in less than 25 seconds. Have fun!

L Vanel said...

It looks positively inspiring. Bravo.

gattina said...

both the tart and your photography are superb! I'm crazy for anchovy and black olives... your tart is heavenly!

Julie said...

How beautiful! That is a truly gorgeous and hunger inspiring tart.

I understand your food processor love. They're a pretty great invention. I am completely unable to do any kind of pastry without a food processor. I also use mine a lot for making fresh pasta.

peabody said...

Absolutely FANTASTIC! Oh how I love olive tarts. Those look so good. I sooooo wish my husband would eat olives.

noémie said...

i've just discovered your blog. This tart seems absolutely delicious and the photos are nice. I've seen that you're from Sydney...bouuuh i'm jealous!! I am a bit nostalgic of australia..i've lived there when I was 11 for one year and just dream of coming back there one day... i will travel through your blog now! :)

Mary said...

Isn't it great when you finally find the perfect recipe for pie crust? I love that you have 3 kinds of olives in your tart.

Rachael said...

Oh my GOSH. Can I come over for lunch?


that looks INCREDIBLE...

Actually, I am super psyched, cuz I actually OWN that book (autographed by his hottness, natch) so I will FOR SURE be making it soon.



Sorry, are the xo's TOO American? I know in Britian they have no clue what that means...its hugs and kisses! :-)

Jacelyn said...

Though I'm aren't really a fan of olives, but I must say....Your tart looks yummy!! =)

Lydia said...

Enjoy your new processor -- it's always such fun to try out new toys. The tart looks wonderful, too. I'm completely addicted to olives, so I'll be trying this recipe for sure.

christine said...

This is definitely a keeper! I love olives. When I try this recipe in the future, I wonder if I could ever make it look as delicious as yours does.

Wowed!!! said...

your cooking looks so amazing. who cares what anyone thinks about your staying indoors often, for what you enjoy doing the most- cooking?? from the photos, geez, i can see you've got true talent. you're a food genius.

lobstersquad said...

ooooh, I know that feeling of being in thrall to a food processor. I adore mine. It´ll be great to try this one out.

wheresmymind said...

No becoming a complete recluse...need a garden to get ya outside with the herbs and veggies

kickpleat said...

i'm a huge fan of olives and this looks delicious and salty! yum.

Ivonne said...

That applause you hear is bloggers everywhere thrilled that you bought a new food processor because this of course means we will be treated to more and more of your glorious creations ... three olive tart being just an example!


ilingc said...

hey jenjen,

the tart looks yummy, even though i'm not a big fan of the olives.

i bought my food processor just for making tart pastry and dips :)

kathryn said...

I now have food processor envy, as mine is way too small to make pastry in. Beautiful looking recipe and photos - but you need a photo of main attraction . . . ie the food processor!

jenjen said...

Deb- I think my food processor will be staying right where it is for a very long time. Like you said, the time you save is astounding.

l vanel- thanks heaps : )

gattina- thanks, I am also an anchovy lover. I don't know why so many people are so opposed to them. When cooked the right way, they are beautiful.

Julie- I must use my food processor next time I'm making fresh pasta, it will no doubt save a lot of time.

Peabody- I guess the upside to that is that you can have all the olives to yourself!

Noémie- it's great to meet someone who has visited Sydney. It's a great place to live. Hopefully you can come back and visit us sometime soon.

Mary- oh yes, the search for the perfect pasty crust seems neverending. I'm just glad i've found a versatile and simple recipe in this one.

Rachel- thanks, come over anytime! xoxo
Don't worry we also do xoxo's here is oz!

Jacelyn- hopefully this tart can convince you into becoming an olive lover.

Lydia- thanks so much, let me know how it turns out!

Christine- this tart is very rustic. Any which way, I think it will turn out beautiful.

wowed- thanks, I'm glad you were impressed. All that staying indoors does have its benefits I guess.

Lobsterquad- Oh I know what you mean, I was a prisoner in my own kitchen for a while.

wheresmymind- I would love to have my own garden although I have this thing for killing plants. They just dont seem to like me.

Kickpleat- thanks, I love olives too and this tart has three kinds, so I guess you can say it is thrice as good.

Ivonne- thanks, that is very sweet of you. And don't worry there are lots more pastries on their way : )

ilingc- i agree a food processor is a great investment even if only for pastries and doughs alone. You get so much use out of it.

kathryn- I was actually thinking of taking photos of the new gadget although I thought with the great review I was already giving it, photos would just push its ego through the roof. So no photos... for now, just to keep its ego in check : )

Mae said...

Yum, indeed! Gorgeous photos. Please send me a slice?

Ashley said...

I would gladly sit indoors to enjoy a slice of that tart.

bea at La Tartine Gourmande said...

Gorgeous tart JenJen! I will have to try it, as you know of my tart addiction eheheh!

e said...

i found my pate brisee recipe in a martha stewart magazine many years ago, and it's the only pastry i use for pies and tarts, sweet or savoury. and yes, it's easiest in a food processor -- even if i have to divide the quantitites in two and wizz up two batches. but this is the supreme pastry!

cin said...

This pate brisee recipe sounds very much like the tart crust I made but mine has an egg added - I wonder what difference this makes.

Love the idea of the 3 olive pie, especially since my husband was saying that the Alsatian Onion Tart that I made for HHDD a little sweet for his tastes.

I'm in the process of choosing a processor right now and have been looking at kitchen aid. What did you get and any idea on how this compares?

s'kat said...

That is a gorgeous, mouthwatering entry, dearie! Fabulous.

Now, slap on some sunblock, and get thee outside!

Barbara said...

Thanks for entering JenJen. Three olive tart - what a great idea. My food processor broke down recently and I'm not buying a new one until we move countries. I miss it.

jenjen said...

Mae- i'd love to share some although I don't know how tasty it would be once it reaches you. I think you just need to make your way down under and sample them in person!

Ashley- I agree, a good tart is definitely worth it.

Bea- i'd love to see how yours turns out if you ever try it. You are such an inspiration, especially when it comes to pastries. So I'd love to see what you come up with!

e- I have yet to try martha's pastry recipe but I have heard from various sources that her's is exceptional.

Cin- I got a Kenwood Duo food processor and Blender from Myer for about $90, its quite inexpensive in comparison to the Kitchenaid one. Although the kenwood does the job and has a lot of other attachments, so I am pretty happy with it. The kitchenaid mixer on the other hand is still on my wish list!

s'kat- thanks, and don't worry I did get myself some sun eventually. The tart was worth it though.

Barbara- thanks, hopefully your move goes well and that your food processor will be coming very soon after that : )

s'kat said...


Cucina Italiana said...

che muy buena la pagina y la fotos les mando un abrazo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!