A yummy tart with popular Mediterranean ingredients. I could almost see and smell the Mediterranean sea in Toronto this weekend..
Ingredients
5 strips of smoked bacon
3-4 sundried tomatoes, chopped
8-10 olives, pitted and chopped
3-4 artichokes, fresh, frozen or canned *
1 / 2 onion, graded
1 clove garlic, minced
2 tablespoons basil finely chopped
150 gr feta cheese crumbled
100 gr grated mozzarella
1 cup milk
2 eggs
Salt Pepper
A few drops of lemon at the end.
For the dough
220 gr all purpose flour
100 g butter
1 egg
3-4 tablespoons water
You can add a pinch of herbs that you like, I usually add some dry oregano
Directions
Sift the flour into a bowl. Add the pieces of butter and rub it with your fingers.
In the end the dough should be like bread crumbs.
Add the egg and water and press the dough 3-4 times to absolve the ingredients. Do not knead the dough too much or else it will tighten up.
Wrap it and refrigerate until you prepare the filling.
If you use fresh artichokes, clean them and boil them in a saucepan with water and the juice of half a lemon for 15 minutes. Drain and cool them down under running water.
Using a skillet over medium heat with no oil, Sauté the bacon and when it gets crispy remove it from the pan and leave it on a paper towel. Discard the oil from the bacon, wipe the pan and saute the onion in olive oil, add garlic, basil and stir. Finally add chopped and sundried tomatoes and stir. Remove from heat.
Preheat the oven to 400 degrees.
Put a parchment paper in a baking pan and roll the dough in a little bigger size than the baking pan so it can slightly overlap the edges of the baking pan.
You can “stretch” the dough either using a rolling pin or stretch it out slowly with our hands against the pan.
Pierce the dough in several places with a fork and bake for 15 minutes.
Meanwhile, whisk the eggs with the milk and add the cheese, artichokes, olives, bacon mixed with sun-dried tomatoes and stir. Salt and pepper to taste.
After 15 minutes remove the pan from the oven and add the mixture. Fold the overlapping edges of the dough.
Bake the tart for 25 minutes or until golden brown.
When ready, remove from the oven and drizzle some lemon juice on top.
Let the tart cool down a bit before serving.
Cheers!
* If you use the canned preserved artichokes, drain them and rinse them well. If possible, leave them for an hour in water.
You can also use capers instead of artichokes or you can use them both!
Ingredients
5 strips of smoked bacon
3-4 sundried tomatoes, chopped
8-10 olives, pitted and chopped
3-4 artichokes, fresh, frozen or canned *
1 / 2 onion, graded
1 clove garlic, minced
2 tablespoons basil finely chopped
150 gr feta cheese crumbled
100 gr grated mozzarella
1 cup milk
2 eggs
Salt Pepper
A few drops of lemon at the end.
For the dough
220 gr all purpose flour
100 g butter
1 egg
3-4 tablespoons water
You can add a pinch of herbs that you like, I usually add some dry oregano
Directions
Sift the flour into a bowl. Add the pieces of butter and rub it with your fingers.
In the end the dough should be like bread crumbs.
Add the egg and water and press the dough 3-4 times to absolve the ingredients. Do not knead the dough too much or else it will tighten up.
Wrap it and refrigerate until you prepare the filling.
If you use fresh artichokes, clean them and boil them in a saucepan with water and the juice of half a lemon for 15 minutes. Drain and cool them down under running water.
Using a skillet over medium heat with no oil, Sauté the bacon and when it gets crispy remove it from the pan and leave it on a paper towel. Discard the oil from the bacon, wipe the pan and saute the onion in olive oil, add garlic, basil and stir. Finally add chopped and sundried tomatoes and stir. Remove from heat.
Preheat the oven to 400 degrees.
Put a parchment paper in a baking pan and roll the dough in a little bigger size than the baking pan so it can slightly overlap the edges of the baking pan.
You can “stretch” the dough either using a rolling pin or stretch it out slowly with our hands against the pan.
Pierce the dough in several places with a fork and bake for 15 minutes.
Meanwhile, whisk the eggs with the milk and add the cheese, artichokes, olives, bacon mixed with sun-dried tomatoes and stir. Salt and pepper to taste.
After 15 minutes remove the pan from the oven and add the mixture. Fold the overlapping edges of the dough.
Bake the tart for 25 minutes or until golden brown.
When ready, remove from the oven and drizzle some lemon juice on top.
Let the tart cool down a bit before serving.
Cheers!
* If you use the canned preserved artichokes, drain them and rinse them well. If possible, leave them for an hour in water.
You can also use capers instead of artichokes or you can use them both!