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
Units
Scale
- 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
