My mother is a great baker. Growing up we feasted on savory pies made with buttery crusts and onions or cheese. Now that I’m in the olive oil business, my colleagues and I are always on the lookout for baking recipes that use extra virgin olive oil instead of butter. So we did a double-take when we came across a recipe featuring a savory tart with an EVOO and almond crust. The tart has a filling of seasonal summer vegetables. It brings back memories for me.
The tart crust is made from ground almonds, EVOO, an egg, and flour. The vegetable filling features red peppers, zucchini, eggplant and summer squash.
It’s straight-forward. The ground almonds, EVOO, egg, salt and pepper are combined and then pressed into a prepared 9-inch tart pan with a removable bottom. The crust is baked in a 350 degree Fahrenheit oven until golden brown, about 20 to 25 minutes.
To make the filling, the vegetables are sliced and then broiled. The cooled vegetables are combined with milk, three eggs, minced fresh basil, minced fresh marjoram, salt and pepper. The vegetable filling is placed in the tart crust. The tart is baked in a 375 degree F. oven until the filling sets, about 25 to 35 minutes.
I’m betting my Mom wouldn’t even know the butter was missing.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch