• 1 ready-made good quality puff pastry
• 200gr / 7oz green olives, pitted and finely sliced
• 3 eggs
• 20cl / 7 ¼ floz cream (30%)
• 50gr / 2 oz grated parmesan cheese
• 1 teaspoon fresh oregano, chopped or ½ teaspoon dried oregano
• Salt
• Black pepper

Preheat the oven to 1800°C / 350°F / Gas 5.

Roll out the pastry on a lightly floured surface, and use it to line a tart baking dish. Allow to rest for 30 minutes. Prick the base of the pastry with a fork. Bake the pastry blind for 15 minutes, then remove the weighted paper.

In the meantime, prepare the filling. Mix together the eggs, cream, oregano, parmesan cheese, salt, and pepper. Pour this mixture on top of the pastry. Sprinkle sliced olives on top. Bake for 15 minutes until filling is set and top is golden brown.

Serve hot or lukewarm with a mixed salad.