Appetizer · Lunch · Mediterranean ·

Lemony Mediterranean Artichoke and Olive Tart

Name: Lemony Mediterranean Artichoke and Olive Tart
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: All-purpose flour, 1 ½ cups; Salt, ½ teaspoon; Cold unsalted butter, cubed, ½ cup; Ice water, 4-6 tablespoons; Artichoke hearts, drained and quartered, 1 can (14 oz); Kalamata olives, pitted and sliced, ½ cup; Ricotta cheese, 1 cup; Lemon zest, Zest of 1 lemon; Lemon juice, Juice of 1 lemon; Eggs, 2; Parmesan cheese, grated, ½ cup; Fresh thyme leaves, 1 tablespoon; Salt and pepper to taste; Fresh basil leaves; Lemon slices

This delicious tart combines the bright flavors of lemon, artichokes, and olives for a perfect Mediterranean appetizer or lunch delight.

4.2(334 reviews)

·By Ethan Brooks·January 27, 2026

Lemony Mediterranean Artichoke and Olive Tart — Appetizer served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tart Crust

For the Filling

For the Garnish

Nutrition

Per serving

Calories: 418 kcal
Protein: 15 g
Carbs: 32 g
Fat: 27 g
Fiber: 2 g

Whole recipe

Total

Calories: 2508 kcal
Protein: 90 g
Carbs: 191 g
Fat: 161 g
Fiber: 12 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
All-purpose flour 1 ½ cups	682	20	142	2	5
Salt ½ teaspoon	0	0	0	0	0
Cold unsalted butter, cubed ½ cup	814	1	1	92	0
Ice water 4-6 tablespoons	0	0	0	0	0
Artichoke hearts, drained and quartered 1 can (14 oz)	100	6	20	0	3
Kalamata olives, pitted and sliced ½ cup	110	1	6	11	3
Ricotta cheese 1 cup	428	30	12	32	0
Lemon zest Zest of 1 lemon	5	0	2	0	1
Lemon juice Juice of 1 lemon	12	0	4	0	0
Eggs 2	140	12	2	10	0
Parmesan cheese, grated ½ cup	216	20	2	14	0
Fresh thyme leaves 1 tablespoon	1	0	0	0	0
Salt and pepper to taste	0	0	0	0	0
Fresh basil leaves	0	0	0	0	0
Lemon slices	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Making the Tart Crust

1
Combine dry ingredients
In a large bowl, combine flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
2
Add ice water
Slowly add ice water, one tablespoon at a time, mixing until the dough holds together when pressed.
3
Chill the dough
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Tip: Ensure the dough is cold before rolling out to prevent shrinking. Pro Tip: Roll the dough between two sheets of parchment paper to avoid sticking.

Preparing the Filling

1
Mix the base
In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and eggs. Beat until smooth and creamy.
2
Incorporate remaining ingredients
Add Parmesan cheese, artichoke hearts, olives, thyme, salt, and pepper. Stir until well mixed.
3
Preheat oven
Preheat the oven to 375°F (190°C).

How to Make Lemony Mediterranean Artichoke and Olive Tart

Total time: 2 h 20 min · Yields 6 servings

1
Blind-Baking the Crust
Roll out the dough and fit it into a tart pan. Prick the bottom with a fork and line with parchment paper and pie weights. Bake for 15 minutes.
2
Filling the Tart
Remove weights and parchment, pour the filling into the crust, and smooth the top.
3
Final Baking
Bake for 30-35 minutes or until golden and set in the center.