Crispy, buttery tart shells filled with a creamy egg custard, loaded with black and green olives, gooey cheese, and hints of herbs—perfect for brunch, parties, or a savory snack. These mini tarts deliver big flavor in a compact form, making them ideal for entertaining or enjoying as a quick savory treat.
Why You’ll Love This Recipe
Mini Savory Olive Cheese Tarts are the ultimate combination of rich, creamy, and savory flavors with a delightful contrast of textures. The crisp, golden crust cradles a silky custard that’s bursting with melty cheese and the briny bite of olives. They’re simple to prepare and versatile enough to suit any occasion, whether it’s a holiday appetizer, a potluck contribution, or a light lunch with a side salad.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Crust:
- all-purpose flour
- cold butter, cubed
- salt
- cold water
For the Filling:
- large eggs
- heavy cream
- milk
- shredded mozzarella or cheddar cheese
- sliced black olives
- sliced green olives
- small bell pepper, finely chopped (optional)
- salt and pepper
- dried oregano or thyme
Directions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour and salt. Add cubed cold butter and cut it in until the mixture resembles coarse crumbs.
- Gradually add cold water and mix until a dough forms.
- Roll out the dough and cut it into rounds to fit your mini tart pans. Press the dough into the pans and prick the bottoms with a fork.
- Pre-bake the tart shells for 10 minutes.
- In another bowl, whisk the eggs with cream, milk, herbs, salt, and pepper.
- Evenly distribute the olives, bell peppers, and cheese among the tart shells.
- Pour the egg mixture over the fillings, filling each tart shell nearly to the top.
- Bake for 18–22 minutes, or until the filling is set and the tops are golden brown.
- Allow to cool slightly before serving warm or at room temperature.
Servings and timing
This recipe yields approximately 12 mini tarts.
Preparation time: 20 minutes
Cook time: 22 minutes
Total time: 42 minutes
Variations
- Cheese options: Use Gruyère, feta, or goat cheese for a different flavor profile.
- Add protein: Include bits of cooked bacon, pancetta, or diced ham.
- Make it vegetarian: Omit meat-based additions and add sautéed mushrooms or caramelized onions.
- Spice it up: Add a pinch of chili flakes or a dash of hot sauce to the egg mixture.
- Use pre-made pastry: For convenience, substitute with store-bought shortcrust pastry.
storage/reheating
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F (175°C) oven for 5–7 minutes or until heated through. Avoid microwaving, as it can make the crust soggy.
FAQs
How do I prevent a soggy tart crust?
Blind-bake the tart shells for 10 minutes before adding the filling to create a barrier against moisture.
Can I use store-bought crust?
Yes, pre-made shortcrust pastry is a great time-saver and works well with this recipe.
Can I make these in advance?
Absolutely. Bake the tarts a day ahead and reheat them in the oven just before serving.
Can I freeze these tarts?
Yes, you can freeze baked tarts. Let them cool completely, wrap individually, and store in a freezer-safe container. Reheat in the oven directly from frozen.
What other vegetables can I add?
Chopped spinach, mushrooms, caramelized onions, or sun-dried tomatoes make great additions.
How do I know when the filling is set?
The center should be firm to the touch and not jiggle when you gently shake the tart pan.
Can I use only one type of olive?
Yes, you can use either black or green olives, depending on your preference.
Is there a dairy-free version?
Substitute the cream and cheese with plant-based alternatives to make it dairy-free.
Can I make this into one large tart?
Yes, use a 9-inch tart pan and increase the baking time to about 30–35 minutes.
Are these suitable for a picnic?
Yes, they are excellent picnic fare since they taste great warm or at room temperature.
Conclusion
Mini Savory Olive Cheese Tarts are a delightful, elegant dish that combines simple ingredients into a flavorful and visually appealing treat. Perfect for both casual snacking and formal gatherings, they’re an excellent recipe to keep on hand. Try them once, and you’ll find endless occasions to make them again.
Print
Mini Savory Olive Cheese Tarts
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 12 mini tarts 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Crispy, buttery mini tart shells filled with a savory custard of eggs, cheese, black and green olives, and herbs—perfect for brunch, parties, or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 tsp salt
- 3–4 tbsp cold water
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup sliced black olives
- 1/4 cup sliced green olives
- 1 small bell pepper, finely chopped (optional)
- Salt and pepper to taste
- 1/2 tsp dried oregano or thyme
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Add cold water gradually and mix until a dough forms.
- Roll out the dough and cut into rounds to fit mini tart pans.
- Press dough into pans and prick bottoms with a fork.
- Bake the crusts for 10 minutes.
- In a mixing bowl, whisk together eggs, cream, milk, salt, pepper, and herbs.
- Evenly distribute olives, bell peppers, and shredded cheese into tart shells.
- Pour the egg mixture over each tart until nearly full.
- Bake for 18–22 minutes, or until filling is set and tops are golden.
- Cool slightly before serving warm or at room temperature.
Notes
- You can substitute cheddar with Swiss or feta cheese for a different flavor.
- Use store-bought tart shells to save time.
- These tarts can be made a day ahead and reheated before serving.
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
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