Artichoke and Potato Tart with Olives Recipe

How to make it

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