Ingredients for 4 people
200 g of plain flour
50 g of extra virgin olive oil
1 egg yolk
water as required
1 pinch of salt
For the filling
200 g of Robiola Osella with Black Olives
150 g of oven-roast red peppers
pitted Taggiasca olives, to decorate
Gently mix the oil with with the flour and salt. Add the lightly beaten egg yolk and start kneading the mixture by hand. Add enough water, a little at a time, to make the pastry supple.
Make little balls, roll them out with a rolling pin (approximately 2/3 mm thick); cut with a pastry cutter and line individual tart tins.
Bake at 170/175°C for about 25 minutes. Take out of the oven and leave to cool.
Drain off the vegetation water and cut the peppers into strips. Mix the Robiola Osella with Black Olives and 1-2 spoons of oil in a bowl with a whisk and transfer the cream into an icing bag or a food bag with the corner cut off.
Fill the tarts with the cheese cream and decorate with peppers and olives.