I love cheese, cheese with cheese, cheese with olives, cheese with anything else I can find so I can have cheese. I love cheesecake but I’m over the sweetness so for ages I have been thinking about making a savoury cheesecake to satisfy my longing for cheesecake but without the sugar.
This is an Olive and Cheese Tart. Its super easy. I made my own pastry but you don’t have to. You can use bought or make a biscuit crumb base if you want to but I’ve included the recipe for gluten free pastry I used.
I served this for lunch with salad and we all ate three slices each.
For the Pastry You Will Need
To Make the Pastry
Rub the butter into the flour until it is crumbed
Add the eggs and knead together adding extra flour until you have a soft dough that sticks together.
I always roll gluten free pastry between two sheets of baking paper and use the baking paper to support the pastry whilst I move it to the tin.
I used a 10 inch (27cm) diameter pie tart tin with a removable base. Make sure to grease and flour the tin well. Put the pastry into the tin pressing gently into the corners.
Blind bake the pastry for 10 minutes at 180o. Remove and cool.
While the pastry is baking have a cuppa and begin the filling.
To Make the Filling
Mix together until well combined:
1/2 cup (125ml) of Sour Cream
1 Cup (250ml) of Ricotta Cheese
1 Cup of (250ml)Cream Cheese
1 Cup of Tasty Cheese
1/4 Cup of Self Raising Flour
Zest of two Lemons of a piece of preserved Lemon chopped
1/2 heaped Cup of Pimento stuffed Green Olives chopped in half
2 Tablespoons of chopped Parsley
Salt and Pepper
To Make the Tart
Pour the filling into the tart case and bake at 180o for 40 minutes.
Thats it! Now impress everyone.