Olive and Onion Tart


1 teaspoon sugar
1½ teaspoons dried yeast
½ cup (125ml) olive oil
5 onions thinly sliced
1 cup self-raising flour
½ cup plain white flour
2 sachets of black Buffet Olives
2 tablespoons of grated Parmesan Cheese

  1. Dissolve the sugar in 125ml luke warm water. Sprinkle with yeast and leave for 10 minutes, or until frothy.
  2. Heat 3 tablespoons oil in a frying pan and fry the onion for 10 minutes, or until soft. Leave to cool. Preheat the oven to 220ºC.
  3. Sift together the self-raising flour, plain flour and a good pinch of salt in a bowl. Make a well in the centre and pour in the yeast mixture and 2 tablespoons oil. Bring together to form a dough and knead on a lightly floured surface for 10 minutes, or until smooth. Extra flour may be unnecessary.
  4. Roll out the dough to line a greased 30cm pizza tray. Spread with cooked inoins, then olives, with pips removed. Brush the crust with the remaining olive oil.
    Bake for 25-30 minutes. Serve hot or cold, sprinkled with grated Parmesan.
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