Can we talk for a minute about the olive bar at the grocery
store? I am done buying olives in the jar from Trader Joe’s. Much as I love
those and as convenient as they are, I don’t like how they sometimes get a
thick, oily covering after you open the can (please tell me you know what I’m talking
about!). The olives from the olive bar are HUGE, fresh, and dripping in olive
oil. I also love that they come in several varieties—I went with a mixed
variety for this Greek Pie and fell in love. I may or may not have been picking
the olives off of the uneaten pieces of the pie.
Greek Tomato Tart
from Real Simple magazine
Ingredients:
-1 pie crust (store bought or homemade)
-3-4 tomatoes, seeded and cut into wedges
-1/2 cup oil-cured olives, pitted
-6 oz feta cheese
-3 tbsp olive oil
-1 tbsp fresh thyme leaves
-1/4 tsp freshly ground pepper
Directions:
1. Preheat oven to 350F. Press pie crust into a 9-inch tart pan or pie pan. Prick the bottom with a fork. Bake crust for 7-10 minutes, until it begins to brown.
2. Remve the crust from the oven. Top with tomato wedges, followed by the olives and feta cheese. Drizzle the olive oil over the tart and sprinkle with thyme and pepper.
3. Bake for 25 minutes, or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature.
