Homemade seeded-crust tart with cheese and green olives

Ingredients

For the dough

• 150 ml lukewarm water
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 300 g flour
• 1 teaspoon fresh or dried yeast
• 2 tablespoons mixed sunflower seeds pumpkin seeds and pine nuts

For the filling

• 300 g cottage cheese
• 1/2 teaspoon salt
• 1 tablespoon softened butter
• 2 tablespoons full-fat sour cream
• 1 tablespoon semolina
• 2 eggs
• 1/8 teaspoon salt

For the topping

• 80 g pitted green olives
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon crushed chili flakes

Preparation

1. Add the lukewarm water, salt, sugar, olive oil, flour, yeast and seed mix to the bread machine pan, in that order. Let the machine knead until the dough comes together and turns smooth. 2. Turn the dough out onto the work surface, roll it out and shape it into a circle. Place it in a round springform pan lined with baking paper. 3. Beat the cottage cheese with the softened butter and sour cream. Add 1/2 teaspoon salt, the egg yolks and the semolina, then mix. 4. Beat the egg whites with 1/8 teaspoon salt until foamy. Fold them in slowly with a spatula, then spread the filling over the dough. 5. Halve the green olives and arrange them over the cheese. Sprinkle with the caraway seeds and crushed chili flakes. 6. Cover the pan and leave it in a warm place for 15 minutes. 7. Bake the tart in an oven preheated to 180°C for 25 minutes, until the filling is set and lightly browned at the edges. 8. Leave the tart in the oven for another 10 minutes with the door slightly ajar. Take out the pan, remove the ring and let the tart cool completely before removing the baking paper and cutting it.