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Roger Vergé’s olive tart

(Serves 6 – 8)



  • 350 g (625 ml) cake flour
  • 2,5 ml salt
  • 125 ml olive oil
  • 125 ml lukewarm water

Sift together the flour and salt and mix with olive oil and lukewarm water until dough comes together. Form a ball, squash slightly, cover with cling wrap and refrigerate for 30 minutes.


  • 750 g fresh spinach
  • 2 medium onions, finely chopped
  • 60 ml olive oil
  • 3 cloves of garlic, finely chopped
  • 5 ml fresh thyme leaves
  • 375 g black olives
  • 2 eggs
  • 30 ml crème fraîche
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg

Rinse spinach, drain and tear. Keep to one side. Sauté onions in olive oil until soft and add the garlic, spinach and thyme. Cook until all the water has evaporated. Let cool slightly and purée in a food processor. Preheat your oven to 200 °C. Stone the olives and halve them. Stir into the spinach mixture. Add the eggs which have been beaten with the crème fraîche (or thick cream). Season with black pepper and nutmeg and taste for salt – remember, the olives can be very salty. Roll the chilled dough lightly to line the base and sides of a tart dish of about 30 cm in diameter. Pour filling into the crust and try to spread the olives evenly. Bake for about 30 minutes until filling is set, but still wobbly. Let cool before serving.