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Tomato and artichoke tart
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Ingredients:
  • 80ml olive oil
  • 2 x 400g cans artichoke hearts, drained, finely chopped
  • 1 clove garlic, finely chopped
  • 50g grated parmesan
  • 5 sheets filo pastry, thawed in the fridge
  • 40g pine nut
  • 4 red egg tomatoes, cut into 3mm-thick slices
  • 60g soft marinated goat's cheese, crumbled
  • 12 kalamata olives, halved, pitted
  • Marjoram or oregano sprigs
  • Extra virgin olive oil, to serve
Instructions:
  • In a heavy-based frying pan over medium heat, warm up 1 1/2 tablespoons of oil. Add artichokes and garlic, and sauté for 5 minutes until fragrant. Remove from heat and let it cool. Mix in 20g of Parmesan cheese, then season with salt and pepper to taste.
  • Preheat the oven to 220°C and heat a heavy-based oven tray for 10 minutes. Grease a 24cm loose-based tart tin. Lay out the filo sheets and cut them in half widthways. Brush one pastry half lightly with oil and gently place it in the tart tin, ensuring it fits snugly into the corners, then sprinkle with a bit of the remaining parmesan. Repeat with the rest of the pastry, oil, and parmesan, layering the halves at an angle to create a visually appealing pattern. Fold in any overhanging pastry edges.
  • Arrange artichokes in a single layer on the bottom of the tart shell and sprinkle evenly with pine nuts. Place the tart on a preheated oven tray, lower the oven temperature to 180°C, and bake for 20 minutes. Take the tart out of the oven and layer overlapping slices of tomatoes in concentric circles on top. Nestle a piece of goat's cheese beneath every other tomato slice. Sprinkle with olives and season to your liking. Put the tart back in the oven and bake for 10 more minutes or until the tomatoes are heated through. Finish by sprinkling marjoram over the top, drizzling with oil, and serve.

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