Recipe

Artichoke And Potato Tart With Olives Recipe


Artichoke And Potato Tart With Olives Recipe Chefmeow / All my dishes
4 months, 2 weeks ago
This is a recipe I obtained when I purchased the Bailey collection at an estate sale in Elmo, Texas in 1991.
Prep:10m Cook:30m Servings:8

Chefmeow

 Does this look good? Yeah! / Nope
Fans
Ingredients
  • 2 cups flour
  • 1-1/2 teaspoon salt
  • 3-1/4 sticks cold butter cut in 1/2” dices
  • 1/2 cup ice water
  • 4 large artichokes
  • 2 pounds small round pink potatoes
  • 1/2 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • Extra virgin olive oil
  • 1 cup green olives
  • 1 egg beaten

Directions
  1. To make dough put flour, salt and butter into a large mixing bowl.
  2. Cut butter into flour with two forks until lumps are the size of large lima beans.
  3. Blend in water mixing with a fork just enough so that dough masses together roughly.
  4. Turn dough onto a lightly floured work surface and rapidly push and pat into rectangular.
  5. Fold first the bottom third up then the top third over and make a half turn to the right.
  6. Roll and fold as before three more times then wrap in plastic wrap and chill 40 minutes.
  7. To prepare potatoes put them in a medium saucepan and cover generously with cold water.
  8. Add salt then bring potatoes to a boil and cook 40 minutes then drain and cut into slices.
  9. Coat potatoes with olive oil, salt and pepper while still warm.
  10. To prepare artichokes trim artichokes of all inedible parts then cut in half and remove choke.
  11. Slice artichokes crosswise into 1/4" slices then store in lemon water until ready to cook.
  12. When all artichokes are sliced bring to boil and cook until tender when pierced with fork.
  13. Drain and toss with potatoes in olive oil, salt, and pepper.
  14. Roll dough into a rectangle 18” long and 12” wide then cut dough lengthwise into 2 strips.
  15. Lay strips on a baking sheet lined with parchment paper.
  16. Arrange potatoes and artichokes overlapping the length of each strip and sprinkle with olives.
  17. Paint edges of dough with the egg then fold long edges over potato filling.
  18. Bake in the top shelf of a preheated 375 oven until bottom of tart is golden about 25 minutes.
  19. To serve cut across strips in 1” lengths.

Recent Gawkers
Not quite what you're looking for? See more Side Dishes / Potato Dishes
Comments
No comments yet


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Artichoke And Potato Tart With Olives Recipe

Tool Box

url
Digg! add to del.icio.us stumble upon
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to chefmeow [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

5

Average score: 5 / 5
No. of ratings: 1
You need to be logged in to rate a recipe.
Who Liked This?
Recipe Honors

Similar Recipes

Related Recipes

Groups

This recipe belongs to the following groups:
This recipe isn't in any groups
You need to be logged in to add a recipe to a group

Related Menus

Related Tags

Home | About | Blog | Contact | Terms | Tell a Friend | Link it up | add to delicious
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Bbq Pork Recipe - Melting Pot Fondue - Cherry Pie Recipe - Best German Food - Pasta Salad - Thai Tofu Recipe - Philly Cheese Steak Recipe - Best Shrimp Scampi Recipe - Pasta Salad - Chocolate Bar Recipe - Buck Eyes - Lemon Cake Roll - Nacho Cheese Sausage Dip - Fast Recipe - Baked Salmon Patties - Chicken Paprikas Recipe - Easy Pot Pie - Recipes For Seasoned French Fries - Best Pork Roast In Bag - Tasty Recipes - Shark Recipe - Beef Jerky Recipe Food Dehydrator - Hot Sour Soup Recipe -