Friday, January 30, 2009

Olive, artichoke and feta tart

Cooking Time 30 minutes
Ingredients (serves 8)
* 3 sheets (25 x 25cm) ready-rolled puff pastry, just thawed
* 120g (1/2 cup) bought black olive tapenade
* 200g marinated artichokes, drained, quartered
* 150g feta, crumbled
* 130g (1/2 cup) natural yoghurt
* 125ml (1/2 cup) thickened cream
* 4 eggs, lightly whisked
* 1 tbs coarsely chopped fresh basil
* Salt & freshly ground black pepper

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.

Notes & tips
* Black olive tapenade is a paste. It's available from supermarkets and specialty grocery stores.

Australian Good Taste - Page 137
Recipe by L. Phelan, Woollamia, NSW (reader recipe).


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