Thyme and Olive Tart

Name: Thyme and Olive Tart
Yield: 8
Ingredients: 2 egg yolks (separated); Salt and black pepper to taste; 2 tablespoons of chopped thyme; 2 ripe tomatoes, seeded and chopped; 2 tablespoons of grated Parmesan cheese; 100g of green olive pieces; 1/2 cup of soybean oil; 1/2 cup of water; 1 tablespoon of active dry yeast; 8 tablespoons of all-purpose flour; 10 cherry tomatoes cut in half and seasoned with 1 tablespoon of olive oil; Fresh thyme and parsley to garnish

1
2 egg yolks (separated)
2
Salt and black pepper to taste
3
2 tablespoons of chopped thyme
4
2 ripe tomatoes, seeded and chopped
5
2 tablespoons of grated Parmesan cheese
6
100g of green olive pieces
7
1/2 cup of soybean oil
8
1/2 cup of water
9
1 tablespoon of active dry yeast
10
8 tablespoons of all-purpose flour
11
10 cherry tomatoes cut in half and seasoned with 1 tablespoon of olive oil
12
Fresh thyme and parsley to garnish

Ingredients

1
2 egg yolks (separated)
2
Salt and black pepper to taste
3
2 tablespoons of chopped thyme
4
2 ripe tomatoes, seeded and chopped
5
2 tablespoons of grated Parmesan cheese
6
100g of green olive pieces
7
1/2 cup of soybean oil
8
1/2 cup of water
9
1 tablespoon of active dry yeast
10
8 tablespoons of all-purpose flour
11
10 cherry tomatoes cut in half and seasoned with 1 tablespoon of olive oil
12
Fresh thyme and parsley to garnish

Directions

1
In a stand mixer, beat the egg whites until stiff peaks form
2
Set aside
3
In a bowl, combine the remaining ingredients except for the cherry tomatoes
4
Add the egg whites and mix delicately
5
In an English muffin tin measuring 25 cm in diameter, place in a moderate oven (180°C) preheated to 20 minutes or until lightly golden
6
Unmold, cover with the cherry tomatoes, garnish with fresh thyme and parsley, and serve.