Recipe

Artichoke And Olive Tarts Recipe

Print Recipe

Ingredients

Directions

Step #1 The night before: drain the olives, then chop them & put them In a large-ish mixing bowl.
Step #2 Squeeze the juice from the lemon onto the olives, & add the white wine.
Step #3 Add the sugar, & cook this mixture until the juices begin to thicken.
Step #4 The same night, wash & chop the chive; blanch the lemon zest in boiling water for 1 min only.
Step #5 Add the chive & the lemon zest to the olive mix at the end of its cooking period, when it starts to thicken.
Step #6 Put the mixture into a bowl, & let cool overnight.
Step #7 The following day, roll out the pastry (not puff pastry)and cut 6 rectangles from it, making uniform sizes.
Step #8 Put sulferized paper or a silicone sheet on a baking sheet, then place the tart rectangles on that.
Step #9 Cook these blind for 10 mins at 350°F Remove them & let them cool.
Step #10 Cut the artichoke hearts in half, getting rid of anything too fibrous.
Step #11 Spread 1 - 2 tbsps of the olive mix onto each tart, & place 1 - 2 artichoke halves onto the olive mix, making a nice looking arrangement.
Step #12 Bake at 325F for 5 mins.
Step #13 Serve hot.
Enjoy the Artichoke & Olive Tarts recipe