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Artichoke And Olive Tarts Recipe

These stunning flat tarts boast vibrant colors and a burst of Mediterranean flavor! Made with high-quality olives and tender artichoke hearts, this recipe is perfect for a sophisticated appetizer or elegant side dish. The sweet and savory combination will tantalize your taste buds!

Prep Time 120 mins
Cook Time 1455 mins
Calories 235.2 kcal
Protein 7g
Rating 4.0 (2 Reviews)
Artichoke And Olive Tarts 107

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke And Olive Tarts

  • 1 cup Kalamata black olives, pitted
  • 1 cup Castelvetrano olives (or similar high-quality olives)
  • 1 whole lemon
  • 1/4 cup dry white wine
  • 2 tablespoons sugar
  • 2 tablespoons fresh chives, finely chopped
  • 1 (14.1 ounce) sheet puff pastry (store-bought)
  • 1 (14 ounce) can artichoke hearts (well-drained and halved lengthwise)
  • 1 tablespoon fresh lemon zest, finely grated

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How to Make Artichoke And Olive Tarts

  1. **Prepare the Olive Mixture (Night Before):** Drain 1 cup Castelvetrano olives (or similar high-quality olives). Finely chop the olives and place them in a large mixing bowl.
  2. Add the juice of 1 lemon and 1/4 cup dry white wine to the olives.
  3. Stir in 2 tablespoons of sugar. Cook over medium heat, stirring frequently, until the juices have thickened to a syrupy consistency (about 10-15 minutes).
  4. **Prepare the Herbs (Night Before):** Finely chop 2 tablespoons fresh chives.
  5. Blanch 1 tablespoon finely grated lemon zest in boiling water for 1 minute. Immediately transfer to an ice bath to stop the cooking process.
  6. Stir the chopped chives and blanched lemon zest into the olive mixture once it has thickened.
  7. Transfer the olive mixture to a bowl, cover, and refrigerate overnight.
  8. **Assemble the Tarts:** Roll out 1 sheet (14.1 oz) of store-bought puff pastry to about 1/8 inch thickness. Use a sharp knife or pastry cutter to cut out 6 equal-sized rectangles.
  9. Line a baking sheet with parchment paper or a silicone baking mat. Place the pastry rectangles onto the prepared baking sheet.
  10. **Blind Bake:** Prick the pastry rectangles with a fork. Bake for 10 minutes at 350°F (175°C). Remove from oven and let cool completely.
  11. **Prepare the Artichokes:** Cut 1 (14 oz) can of artichoke hearts in half lengthwise. Remove any tough fibrous parts.
  12. **Top and Bake:** Spread 1-2 tablespoons of the chilled olive mixture onto each tart rectangle. Arrange 1-2 artichoke halves on top of the olive mixture, creating an attractive arrangement.
  13. Bake at 325°F (165°C) for 5-7 minutes, or until the pastry is lightly golden and the artichokes are heated through.
  14. **Serve:** Serve the tarts warm or at room temperature. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

120g

Fat

3g

Carbs

15g

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Time To Make Course Cuisine Preparation Appetizers 1 Day Or More European