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1
Make the pastry by mixing the flour, thyme, olive oil and salt in a processor on high speed.
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2
with the motor still running, add the water.
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3
The pastry should feel a bit like pizza dough.
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4
Cover in plastic film and refrigerate for 30 minutes.
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5
Preheat oven to 200 degrees.
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6
In the meantime slice the mozzarella and tomatoes and chop the garlic.
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7
Spray cooking spray on the tart pan or alternatively melt some margarine and use a brush.
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8
Now, roll out the pastry and line the bottom and sides of the pan.
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9
I use a square 23cm OR a 30 cm circular tart tray.
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10
Cover the pastry with a sheet of baking paper, then use baking beans to weigh the pastry down.
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11
( you may use ordinary dry legumes and then keep using them for this purpose).
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12
BAKE for 15 minutes.
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13
Remove the Baking Beans and sheet of paper.
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14
Now start overlapping slices of tomato and mozzarella, so that all the bottom is covered.
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15
Using a brush cover the slices in olive oil.
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16
Add the chopped garlic, thyme and season with salt and pepper.
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17
Bake 10 more minutes, add the chopped olives, then bake a further 10 minutes.
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18
(This ensures that the olives don't get burnt or too dry).
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19
This tart can be enjoyed straight from the oven or at room temperature on a hot day.
