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Lemony Mediterranean Artichoke and Olive Tart

Lemony Mediterranean Artichoke and Olive Tart


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

Chef’s Tip: For the most flavor, use freshly squeezed lemon juice and zest.

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
2
Parmesan cheese, grated
½ cup
Fresh thyme leaves
1 tablespoon
Salt and pepper to taste

For the Garnish

Fresh basil leaves
Lemon slices
Chef’s Tip:

Preparation


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.

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).

Cooking Process


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.

Never leave hot oil unattended. Keep a lid nearby …

Plating & Serving


Lemony Mediterranean Artichoke and Olive Tart

Lemony Mediterranean Artichoke and Olive Tart

Lemony Mediterranean Artichoke and Olive Tart

FaConciergeBell

Plating & Serving

Serve the tart warm with fresh basil leaves scattered on top and lemon slices arranged artfully for a zesty pop.

Sauce Pairings

Olive Oil Drizzle
A drizzle of olive oil for a finishing touch.
Balsamic Reduction
A side of balsamic reduction for dipping.

Garnishes & Accompaniments

Fresh basil leavesLemon slices

Perfect Sides

Mixed Greens Salad with vinaigrette
Grilled vegetables with herbs

Chef's Final Touch

For the most flavor, use freshly squeezed lemon juice and zest.

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