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