Satsuma and Black Olive Tart

I love this tart, very simple and the saltiness of the olives are balanced by the sweetness of the satsumas and the earthiness of manchego. Very pretty to behold and can be eaten warm or cold.

300g black olives
2 tablespoons extra virgin olive oil
75g butter
75g flour
300ml whole milk
50g grated manchego
100ml satsuma juice
1 satsuma for garnish
30g rocket
Pinch of sea salt

PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt

METHOD:
Start with making the pastry, place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Once pastry has rested using a folk prick the base of the pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
For the filling place olives in food processor and roughly blend for a few second till they are roughly chopped then spread out over the base of tart.
In a small sauce pan melt the butter and stir in the flour, cook and stir till a shortbread smell fills the kitchen. Slowly pour in the milk bit by bit while constantly stirring, once all the milk has been incorporated add the manchego, satsuma juice, salt and stir till combined. Pour satsuma sauce over tart and spread out evenly, bake in pre-heated oven set at 180oC for 15minutes. Once cooked slice into 8 pieces and garnish with rocket and a slice of satsuma.