Mediterranean Tarte Liliane

Mediterranean Tarte Liliane - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Crumbly Olive Oil Crust

Mediterranean Tarte Liliane offers a delightful culinary experience with its crumbly olive oil crust and an array of healthy Mediterranean vegetables. The crust, crafted from a blend of all-purpose flour, salt, extra-virgin olive oil, and water, promises a granular crumbly texture that transforms into a flavourful base.

The topping, a composition of sliced tomatoes, zucchini, fresh oregano, basil leaves, feta cheese, Kalamata olives, and a drizzle of olive oil, forms a colourful and savoury medley.

Tomatoes are peeled over a hot flame, but that’s optional, if you like the skin, skip that step. To enhance the crust, a generous sprinkling of Parmesan cheese adds depth of flavour and also seals it from the vegetable liquids keeping it dry.

As the Tarte Liliane bakes to perfection, the kitchen is filled with an irresistible aroma, making it an easy and delicious masterpiece you will make over and over again!

Ingredients

For the Crust
2 cups - 300g all-purpose flour
½ teaspoon salt
⅓ cup - 80ml extra-virgin olive oil
4-5 tbsp - 50-60ml water
For the topping
5 medium tomatoes
6oz - 170g grated Parmesan
A few sprigs of Fresh oregano
A dozen Fresh basil leaves
1 medium zucchini
3oz - 80g Feta cheese
8 Kalamata olives
Olive oil, a drizzle

Steps

For the Crust
Step 1
In a large bowl add the flour, a pinch of salt, then the water and olive oil. Mix using your finger tips until it reaches a granular coarse sand texture. Clump it together, than knead a few times. For into a ball, flatten into a disk and wrap in cling film. Refrigerate 60 minutes.
Step 2
For the Topping
Step 1
If you want to peel your tomatoes, place them over hot fire until blistered, then peel using a small paring knife.Slice the peeled tomatoes medium thin and place over a wire rack, sprinkle salt on top, and let them drain their liquid.
Step 2
Trim and slice the zucchini into round medium thin slices. Set aside.
Step 3
Once the dough has rested 60 minutes or more, remove from fridge, and place over a silicon matt or parchment paper sprinkled with flour. Using a rolling pin flatten very thin big enough to cover your tart pan. Wrap dough around pin by lifting the silicon mat or parchment paper and roll around pin. Once rolled, unroll directly over tart pan. No need to oil it. Ease the dough into the bottom and press firmly all around. Trim the edges and use any trimmings to patch up any parts that may have crumbled. This is normal.

Sprinkle the dough with two thirds of the grated Parmesan cheese, enough to cover, keep some cheese to sprinkle on top later.
Step 4
Orange tomatoes, zucchini in any fashion you like. Top with fresh oregano, and torn basil leaves. Add feta cheese and a bit more Parmesan. Drizzle some olive oil and finish with freshly cracked pepper; no need for salt as everything is already quite salty. Bake in pre-heated oven for 20-25 min at 375°F – 190°C.

Little Tips

Resting helps relax the dough but you can skip that step if in a hurry.

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