Tarta de Aceite y Miel con Naranja Asada

Preheat oven to 180°C. In a bowl, mix 250g flour and 0.5 tsp salt. Pour in 80ml olive oil and 60ml cold water; stir until a rough dough forms.

Turn onto a floured surface and knead briefly until smooth. Press evenly into a 23cm tart pan, covering the base and sides with even thickness. Prick the base all over with a fork. Chill 20 minutes in the refrigerator.

Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and paper and bake uncovered for 5 minutes more until the surface looks dry and the edges are lightly golden. Remove and cool slightly.

Halve 1 orange and brush the cut face with 15ml honey. Set aside.

In a bowl, whisk 3 eggs vigorously until pale and slightly thickened, about 1 minute.

Whisk in 120ml honey, then slowly pour in 120ml olive oil while whisking constantly until the mixture is smooth and emulsified. Add the zest of 1 orange and 60ml orange juice; stir until fully combined.

Reduce oven to 160°C. Pour the olive oil-honey filling into the pre-baked crust and smooth the surface.

Place the honey-brushed orange halves, cut-side up, on the tart. Slide into the oven and bake for 22–25 minutes until the filling is set at the edges and just barely trembles in the center — it should look golden and glossy.

Remove from the oven and cool in the pan on a rack for at least 20 minutes; the filling will firm up as it rests.

Slide the tart onto a serving plate. Drizzle the remaining honey generously over the roasted orange and the surface. Serve warm or at room temperature.