Olive, artichoke & feta tart

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

Recipe «Olive, artichoke & feta tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.