Lemony Mediterranean Artichoke and Olive Tart

Name: Lemony Mediterranean Artichoke and Olive Tart
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: All-purpose flour; Salt; Cold unsalted butter, cubed; Ice water; Artichoke hearts, drained and quartered; Kalamata olives, pitted and sliced; Ricotta cheese; Lemon zest; Lemon juice; Eggs; Parmesan cheese, grated; Fresh thyme leaves; Salt and pepper to taste; Fresh basil leaves; Lemon slices

A Zesty and Savory Tart with a Mediterranean Flair

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

1 h 45 min
6
Intermediate

Ingredients

For the Tart Crust

All-purpose flour

1 ½ cups

Salt

½ teaspoon

Cold unsalted butter, cubed

½ cup

Ice water

4-6 tablespoons

For the Filling

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

Parmesan cheese, grated

½ cup

Fresh thyme leaves

1 tablespoon

Salt and pepper to taste

For the Garnish

Fresh basil leaves

Lemon slices

Preparation

Making the Tart Crust

Combine dry ingredients

In a large bowl, combine flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.

Add ice water

Slowly add ice water, one tablespoon at a time, mixing until the dough holds together when pressed.

Chill the dough

Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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

Mix the base

In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and eggs. Beat until smooth and creamy.

Incorporate remaining ingredients

Add Parmesan cheese, artichoke hearts, olives, thyme, salt, and pepper. Stir until well mixed.

Preheat oven

Preheat the oven to 375°F (190°C).

Cooking Process

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.

Filling the Tart

Remove weights and parchment, pour the filling into the crust, and smooth the top.

Final Baking

Bake for 30-35 minutes or until golden and set in the center.

Plating & Serving