OLIVE AND MINT TART
Test the refreshing twist of olive and mint in my delicious and very easy-peasy tart, perfect for summer time!
A Summer Surprise: Olive and Mint Tart
Summertime traditionally brings to mind a parade of ice creams, salads, and cool drinks. Yet, here I am, proposing a twist to your seasonal repertoire with a tart : a rather unexpected choice, perhaps. However, this is not just any tart, no, no, but an olive and mint tart, whose charm unfolds especially when served chilled, a perfect companion to a crisp side salad.
A Discovery of Taste
The inception of this dish in my kitchen was somewhat serendipitous. Olives, with their briny depth, and mint, a sprig of freshness, seemed unlikely partners. Yet, their union on a puff pastry crust revealed a refreshing yet complex profile, ideal for the warmer days. This tart, now a cherished recipe, speaks of the adventurous spirit of summer.
Valençay: A Time-Honored Wine Tradition
While enjoying this tart alone is a pleasure, you may pair it with a lovely wine. My choice? A Valençay rosé from the Loire Valley.
Valençay, is an appellation rooted deeply in the northern reaches of Valençay town within the Indre department of western France. From its first recorded mention in 965 AD, the Valençay region has cultivated vines for over a millennium, evolving through centuries to refine its craft.
The rosé wines of Valençay are a melange of Malbec (locally known as Côt), Cabernet Sauvignon, Pinot Noir, and Gamay. These varietals are blended to craft wines noted for their vibrant freshness, fruity zest, and a lovely balance. Through traditional local winemaking methods : skin maceration and gentle pressing, the desired hues and flavors are meticulously extracted. A short maturation period of about five months in stainless steel tanks ensures that the intrinsic aromas and the lively freshness of the grapes are impeccably preserved.
A Palette of nuances
Diving deeper into the sensory world of Valençay rosé, one discovers a profile replete with red fruit nuances intertwined with mineral undertones. These wines are celebrated for their supple, round body and a finish that persists with a refined minerality. Best served chilled, at temperatures between 8-10°C, Valençay rosé invites a refreshing escape into summer vibes.
A Legacy Interwoven with Innovation
The journey of Valençay through the ages is a narrative of resilience and innovation. Notable mentions by figures like François Rabelais in the 16th century highlight the introduction of new grape varieties which enriched the region’s viticultural diversity. The advent of railways in the 19th century escalated competition, steering Valençay towards heightened quality production, a resolve that was only strengthened post the phylloxera crisis, a devastating blow to vineyards which was eventually overcome.
The culmination of these efforts was the establishment of the celebrated appellation system, securing Valençay’s legacy as a beacon of quality in winemaking. Further recognition came in 2000 when the Loire Valley, from Sully-sur-Loire to Chalonnes, was declared a UNESCO World Heritage Site, celebrating its profound cultural landscape and historical vineyards.
A Nod to Tradition and Innovation
Historically, tarts have graced tables across Europe, their origins murky but their presence undeniable in the annals of culinary tradition. In France, the tart is an emblem of regional ingredients coming together. By incorporating olives and mint, my version nods to this tradition while boldly stepping into a more experimental realm.
My olive and mint tart invites us to rethink our summer menus and to include dishes that might at first seem out of place in the season’s cookbook. For me, crafting this tart is akin to sketching a new culinary idea, one that starts with a simple thought and evolves into a dish full of character and surprise.
In fine
My olive and mint tart, a gem best enjoyed chilled, has become a basis at my summer gatherings. So, as you venture into this summer, consider this olive and mint tart not just as a recipe, but as an invitation to experiment, to enjoy the richness of simple ingredients, and to celebrate the season with every bite…
The taste of summer!
You may wish to discover or rediscover some new recipes to celebrate this exquisite season!
What about a scrumptious red mullet with pistachio paste or a refreshing cherry and coconut soup !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
OLIVE AND MINT TART
Ingredients
- 1 shortcrust pastry
- 2 garlic cloves crushed
- 2 little courgettes sliced
- 3 eggs
- 20 cl crème fraiche
- ½ bunch chives chopped
- ½ bunch fresh mint chopped
- 100 g black olives pitted and cut in half
- olive oil
Instructions
- In a pan, sizzle the courgette with the garlic in a little bit of olive oil for 10 minutes.
- Preheat your oven to 180 °C.
- In a bowl, beat the eggs with the crème, olives, mint, and chives.
- Add the cooked courgettes.
- Place the pastry in a lined baking dish.
- Prick it all over with a fork.
- Pour the mixture in.
- Put in the oven for 40 minutes.
- Best enjoyed chilled!
Notes
