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Olive and artichoke tart

Olive and artichoke tart

Total Time
1 hr 10 min
20 min
50 min


Plain flour

1½ tsp, for dusting

Reduced-fat shortcrust pastry

149 g, (1 x 180g sheet), just thawed, 17% discarded


4 medium, lightly beaten

Light sour cream

100 ml

Grated parmesan cheese

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


  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.


This tart is also great served cold as part of a picnic. You can use black olives, instead of green, if you prefer.