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Produits à l'huile d'olive
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Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

All our recipes in "Appetizers"


  • Description : 20 mn
  • Cuisson : 30 mn
  • Attente : 30 mn

Ingredients :

For 6 peoples

Shortcrust pastry:
250g of half wholemeal rice flour,
125g of semisalted butter,
5 tablespoons of milk,
1 pinch of salt.

For the garnish:
250g of brousse cheese,
100g of feta,
20cl of crème fraîche,
2 whole eggs + 2 yolks,
4 sprigs of fresh mint,
1 pinch of four spices, salt, ground pepper,
2 pinches of O&CO. Piment d'Espelette,
40g of freshly grated parmesan.

To serve:
6 teaspoons of beet and onion confit, 100g of rocket.

Description :

Prepare the pastry: in the bowl of a food processor, mix the flour and butter, add the milk and a pinch of salt and knead vigorously until you obtain a homogeneous pastry ball. Wrap in cling film and place in the refrigerator for 30 minutes maximum. Preheat the oven to thermostat 5-6 (170°C). Spread the pastry on the floured work surface and place it in a pre-buttered pie dish. Place a sheet of greaseproof paper on top and spread out the dried vegetables ready to pre-cook. Bake it blind for 10 minutes, then take it out of the oven, remove the paper and the dried vegetables and leave to cool. In a bowl, mix the Brousse cheese with the chopped mint, salt (lightly) and pepper, and add the Piment d'Espelette. Spread the Brousse cheese over the bottom of the pre-cooked pastry and add the diced feta. In another bowl, mix the crème fraîche with the whole eggs and the yolks, then add the four spices and the grated parmesan, salt and pepper, and pour the mixture over the Brousse cheese/feta. Bake for 30 approximately minutes, until the tart is browned. Leave to cool, spread out the teaspoons of beetroot confit so that they mark out the six portions, place the salad on top and serve immediately.