Savoury Breakfast Tart Recipe with Hojiblanca Olives from Spain
I recently learned that Spain is the largest producer producer and exporter of table olives in Canada and the world. Having visited the Olives from Spain booth at the Gourmet Food and Wine Expo this year, I had a chance to learn about the flavour profiles and uses of 3 popular varieties of Olives from Spain: Gordal, Hojiblanca and Manzanilla. Known for their culinary versatility, Olives from Spain can be enjoyed on their own or incorporated into many recipes. The Gordal and Manzanilla olives are known for their smooth green appearance, while the mysterious Hojiblanca olives are thicker with a dark color. They all tasted great in Pintxos when paired with salty meats like Jamon Serrano and Chorizo, but I enjoyed the lighter flavour and juicy texture of the Hojiblanca olives the best. 1 out of 2 olives eaten in Canada is Spanish, making them an accessible way to incorporate the Mediterranean way of life into our Canadian diet. They’re also low in calories and have positive benefits for cholesterol, your cardiovascular system, cellular aging and digestion.
Olives from Spain challenged me to create a breakfast or brunch dish, so I decided to pair the dark Hojiblanca olives with 3 types of cured meats from Spain to make a delicious savoury breakfast tart. I used some spanish favourites, with Jamon Serrano, Chorizo, Salchichon Sausage and Hojiblanca olives from spain all packed into a flakey homemade tart shell. For the full breakfast experience, our savoury breakfast tart was topped with a egg during its final moments in the oven. Follow our recipe below to make your own.
Recipe for Savoury Breakfast Tart with Hojiblanca Olives from Spain
Portion Size: 1 small tart for 2-3 people (~6 slices)
1 ¼ cup all-purpose flour
Pinch of salt
1 stick of cold butter (or 1/2 cup)
4 tbsp Ice Water
10x Hojiblanca Olives from Spain
¾ cup Hard Cheese
1 ½ cup Spinach (sautéed and drained)
¼ Red Onion
100 grams of Jamon Serrano, Chorizo, Salchichon Sausage (or your choice of spanish cured meats)
Cut up the butter into 1/2 cubes & set aside.
In a large bowl sift together flour & salt.
Add the cubed butter and toss around in the flour & salt mixture. Use your fingertips to break up the butter into the flour mixture until mostly combined and looks like flakes. Don’t over mix or your dough will not be flakey when baked.
Add ice water, one tbsp at a time while mixing the dough. Once the dough comes together, shape it into a round flat disc like a burger patty and wrap with cling wrap. Chill in fridge for a minimum of 30 minutes.
While the dough is chilling you can prepare your toppings. For our tart, we wanted a mix of fresh ingredients to enhance the savoury flavours of the Spanish olives.
To keep the tart from getting soggy we first sauté the spinach and put them in a metal strainer to push out any excess water. Slice the tomatoes & lie the slices on a paper towel to soak up excess liquid. Chop up onions & Hojiblanca olives and set aside.
Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
Once the dough is chilled roll out the dough on a lightly floured surface. Roll from the centre out until the pie dough is about 1/8” thick.
Assembling your tart: Put your toppings on leaving a 1” border of the tart for folding over later. First we start with a layer of hard cheese. This will also help keep the crust from getting too soggy. Than you can add any of your other ingredients in any order you want! We added salted spinach, Spanish ham, tomatoes, red onion slices & topped everything off with the Hojiblanca Olives from Spain.
Fold the border of the dough towards the middle, keep going around the edge until all the border has been folded down.
Crack and egg into a small bowl & mix. Brush egg onto the exposed dough.
Bake tart for 20 to 25 mins until the crust is golden brown.
Optional: During the last 10 mins of baking, you can crack a whole egg onto the centre of the tart. When it is finished, there will be a perfect sunny side up egg on your tart.
Cool the tart for a few minutes. Slice to serve. Enjoy!
*Please note that this post has been brought to you thanks to a paid partnership with Olives
From Spain, all thoughts and opinions are our own.*