Beach Tart (Green Olive, Roast Capsicum, Bacon & Feta)

How was everyone’s Australia Day? Did you do like I did and take the Friday off to create one super long weekend? As always, I was down at Queenscliff beach with Bf-B. A little while ago, I introduced him to Anne’s Pantry on the main street, in particular her Olive Tart which he loved and begged me to make for him. So this weekend I decided to oblige, thinking it would be good to take to the beach. I couldn’t remember what else she put in it besides the olives, so I just went with some roast capsicums, bacon and feta. So please excuse the photography (it was taken at the beach as we ate it), but I thought it was so good it deserved to be blogged!

PASTRY
2 cups (300g) plain flour
160g butter
pinch of salt

3 1/2 tbsp cold water

FILLING
1 brown onion, sliced
2 cloves garlic, sliced
2 tbsp olive oil
125g bacon, diced
2 grilled red capsicums, sliced
150g green olives, deseeded and halved
6 eggs + 1 extra roughly whisked
1/2 cup milk
200g feta (danish or greek)
salt and pepper to taste 

  1. PASTRY: in a food processor, process flour, butter and salt until it comes together like breadcrumbs. With the motor running, add the water until the mix comes together in a ball (you may not need it all). Tip dough onto the bench and push together to make a ball. Flatten it out and cover in cling wrap. Leave in the fridge to firm up for 1/2 hour while you make the filling.
  2. FILLING: in a large frying pan over medium heat, fry onion in the olive oil until translucent, about 5 minutes. Add garlic and bacon and fry until the bacon is crispy and golden, about 5 minutes. Transfer to a large bowl with capsicum and olives and stir to combine. Add the 6 eggs and milk and stir to break up the eggs. Season to taste.
  3. Preheat oven to 180C. Roll out dough to 3mm thick. Line a square 20cm x 20cm x 5cm deep square tart tin and trim edges. Line the tart shell with baking paper and fill with pastry weights or uncooked rice or beans. Blind bake tart in the oven for 15 minutes. Remove weights and brush pastry with remaining egg. Return tart shell to the oven and cook for 5-10 more minutes until beginning to go golden.
  4. Remove tart shell from oven and pour in enough of the egg mixture to fill all the way up. Crumble over the feta. Careful return the tart to the oven and cook for 35-40 minutes until the center is no longer wobbly. Remove from oven and serve warm or cold.

Serves 4

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