TART OF FRESH CHEESE, OLIVES AND MINT

Crust

Combine flour and salt in a processor. Add butter and pulse until mixture resembles coarse meal. Add ice water until a moist ball forms.

Gather dough into a ball, flatten to form a disk. Wrap in plastic and refrigerate until firm about 30 minutes

preheat oven to 375.

Butter an 11 inch tart pan with removable bottom.

Roll out dough to a 13 inch round. Transfer to tart pan pressing dough gently into pan, forming high double thick high standing sides. Freeze 15 minutes. Pierce crust with a fork in several places. Bake crust until pale golden about 18 minutes. Let cool. Maintain oven temperature.

For filling

Heat oil in a medium skillet over medium heat. Add onion and saute until translucent about 5 minutes. Remove from heat. Add olives. Cool.

Spoon onion-olive mixture over the bottom of cooled crust. Mix both cheeses in a small bowl to blend. Drop cheese mixture by dollops over onion olive mixture. Sprinkle with mint. Whisk eggs, cream, flour. salt and pepper in a medium bowl to blend. Pour mixture over tart.

Bake until filling is set and top is pale golden about 45 minutes. Let stand 10 minutes. Transfer tart to platter. Cut in wedges and serve warm.