Olive oil is a staple ingredient in my kitchen, in fact I could not possibly live without it! It basically goes everywhere: in salads, stews, fish, pastry, cakes and even on my skin as a moisturizer! For my experience you can become really addicted to olive oil and you also become very fussy indeed as you slowly discover that not all olive oils on supermarket shelves are good.
Good olive oil is really addictive: the fresh taste of the olives can overwhelm your taste buds. When I am hungry I often make a quick bruschetta with garlic and olive oil in proper Mediterranean style: it is one of the most delicious and healthy nibbles you can have, provided that the olive oil is good quality of course.
And talking about olive oil I have been enjoying my collaboration with Pomora who produces excellent olive oil from Italy which comes from two farmers: Antonio from Campania and Carmelo from Sicily.
With Pomora you can adopt your own tree and get the oil directly from that tree. Each quarter you'll receive a shipment of 3x250ml tins of oil alternating between a plain oil quarter and a flavoured oil quarter. Check out my previous posts using this oil: linguine with crab, caprese salad and octopus carpaccio.
This time I have been sent a range of their flavoured olive oils: basil, garlic and truffle oil which all have a delicate taste and not too overpowering.
I have made a classic Mediterranean tart with a shortcrust pastry base and a topping of tomatoes, mozzarella and basil, all finished off with a good drizzle of Pomora basil olive oil.
I love the simplicity of this tart which is made with olive oil and no butter. We had this for dinner accompanied with a fresh salad and it was enjoyed by the whole family.
- Prep Time : 25 minutes
- Cook Time : 25 minutes
- Yield : 4
- For the pastry:
- plain flour - 300 g - 2 + ½ cup
- egg - 1
- Pomora olive oil - 150 ml - 5 fl oz
- cold water - 50 ml - 1.7 fl oz
- salt - 1/2 tbsp
- For the topping:
- fresh tomatoes - 4
- cherry tomatoes (red and yellow ones) - handful
- mozzarella - 250 g - just over 2 cups
- basil leaves - handful
- Pomora Basilico olive oil - to drizzle
- dried oregano - 1 tsp
- salt and pepper
Put the flour on your worktop, make a heap and pour inside the olive oil. Mix well with a fork then add the egg, the salt and the cold water. Wrap it in cling film and refrigerate for 30 minutes.
Working with your hands make a smooth ball (you can use a mixer if you prefer). Sprinkle some flour on your work top then thinly roll the pastry using a rolling pin; add a little extra flour if it feels too sticky. Place it on a greased round mold measuring approx 28cm or 11 inch. Prickle the base of the tart with a fork then bake at 180C or 350F for 20 minutes.
When it is cooked remove the tart from the oven. Slice the tomatoes and the mozzarella and arrange them on the tart so that they will slightly overlap each other. Slice the cherry tomatoes in half and put them on the tart too.
Sprinkle with dried oregano, season with salt and pepper and drizzle with Pomora basil olive oil (Olio al basilico); bake for about 10 minutes until the mozzarella melts.
This post is sponsored by Pomora but all opinions are my own.