Olive, artichoke & feta tart

Cooking Vegetarian Olive, artichoke & feta tart

Your guests will love the combination of olive tapenade, feta and artichokes in this tea time tart.

Lables: Low carb Low kilojoule Low sugar Lower gi Vegetarian Fish free Shellfish free Soy free
  1. Preheat oven to 200°C. Line 2 shallow round 23cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Bake in preheated oven for 10 minutes or until pastry puffs and is golden. Remove from oven. Cover pastry with a clean tea towel and push down base with hands to flatten.
  2. Spread base with tapenade. Top with artichoke and feta.
  3. Whisk the yoghurt, cream, egg and basil together in a bowl. Season with salt and pepper. Pour egg mixture evenly among pastry cases. Bake in preheated oven for 15 minutes or until just set. Remove from oven. Cut into wedges and serve immediately.

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3 sheets ready-rolled puff pastry, just thawed
120g bought black olive tapenade
200g marinated artichokes, drained, quartered
150g feta, crumbled
130g natural yoghurt
125ml thickened cream
4 eggs, lightly whisked
1 tbsp coarsely chopped fresh basil
Salt & freshly ground black pepper

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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