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Method
Simmer garlic cloves gently in water for about 20 minutes until soft
Bring cream to simmer, add the herbs, turn off the heat and leave to infuse
Skin and mash the garlic and stir in a little cream and herb mixture. Put the garlic mixture into the cream.
Beat 2 eggs and add to mixture
To a frying pan, add 2tbsp olive oil. Gently fry the onion until soft.
In the part baked pastry shell, spread a layer of onions
Pour the custard mixture over the onions.
Arrange olives in rings
Bake on gas mark 4 for 35-40 minutes. If the dish is starting to dry out, cover with foil.
Once cooked, brush the olives with olive oil.
Can be eaten hot or cold.
Ingredients
- 8-10 garlic cloves
- 1 large onion finely sliced
- 6 fl oz double cream
- 2 eggs
- 1tsp herbs de province
- 10oz pitted olives
- 2tbsp olive oil to fry
- 10" part baked pastry shell
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