Olive and artichoke tart
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Ingredients
Plain flour
1½ tsp, for dusting
Reduced-fat shortcrust pastry
149 g, (1 x 180g sheet), just thawed, 17% discarded
Egg(s)
4 medium, lightly beaten
Light sour cream
100 ml
Grated parmesan cheese
⅓ cup(s), (25g)
Fresh flat-leaf parsley
2 tbs, finely chopped, plus extra to serve
Fresh dill
2 tbs, finely chopped, plus extra to serve
Artichoke hearts, canned, rinsed, drained
225 g, (1 x 400g can), sliced
Pitted green olives
100 g, pitted, halved
Mixed salad leaves
1 cup(s), (30g), to serve
Instructions
1
Preheat oven to 190°C. Lightly dust a work surface with flour. Using a rolling pin, roll pastry out to a 3mm thick 25cm diameter circle.
2
Line a 20cm fluted loose-bottomed tart tin with pastry and trim excess. Prick pastry all over with a fork. Place in fridge for 20 minutes.
3
Line chilled pastry case with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 15 minutes. Remove paper and weights and bake for a further 5-10 minutes or until light golden.
4
Meanwhile, whisk eggs, sour cream, half the cheese, parsley and dill in a medium bowl until just combined. Season with salt and pepper. Scatter artichoke hearts and olives over pastry base. Pour over egg mixture and\ sprinkle with remaining cheese and bake for 20-25 minutes or until filling is set and golden.
5
Stand in tin for 10 minutes. Sprinkle with extra parsley and dill. Cut tart into wedges and serve with salad leaves.
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