Tomato and olive trees

Tomato and olive trees

Total: 1 hr 25 min. | Active: 25 min.
Nutritional value / person: 218 kcal
, Fat: 13 g
, Carbohydrate: 19 g
, Protein: 5 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g white flour
100 g wholemeal flour
40 g almonds, coarsely chopped
¼ tsp baking powder
1 tsp dried oregano
¼ tsp salt
60 g butter, cold, cut into pieces
½ dl water
50 g pitted black olives, cut into rings
40 g dried tomatoes in oil, drained, roughly chopped

To shape

a little white flour
olive oil, for brushing
½ tsp sea salt
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How it's done

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Mix the flour, almonds, baking powder, oregano and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, olives and tomatoes, mix quickly to form a soft dough; do not knead. Cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out Christmas trees (each approx. 6 cm in diameter), place on two baking trays lined with baking paper, brush with oil, season with salt.

To bake

Approx. 15 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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