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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F Roll out the pastry on a lightly floured surface and use to line a 9in loose-bottomed flan tin with a 1.5in depth. Line the pastry with baking parchment and fill with baking beans. | 2. Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown. | 3. Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper. | 4. Blend to a chunky paste, scraping the mixture down from the sides of the bowl. Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart. Scatter with half the feta. | 5. Beat together the eggs and cream with a little freshly ground black pepper. Pour over the tart, then spoon over the remaining olive paste and cheese. Bake for about 30 minutes or until the filling is pale golden and lightly set. Scatter with the remaining thyme and serve with a vine tomato and basil salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	1	lb		50.4333	0.0	11.22	0.2833
olive	10	ounces	stuffed drained	666.2131	26.0815	33.4524	46.7767
anchovy oil	2	ounces	packed	50.4333	0.0	11.22	0.2833
lemon thyme	1/2	ounce		50.4333	0.0	11.22	0.2833
garlic clove	3		chopped	50.4333	0.0	11.22	0.2833
feta cheese	7	ounces	cut	523.908	8.1166	28.1997	42.2302
egg	3			188.76	0.9504	16.5792	12.5532
cream	1 1/4	1/4		990.0	19.95	10.89	104.04

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.