Monday, August 12, 2013

Mediterranean Tomato Tart (artichokes, green olives, arugula, feta)

A savory tart of tomatoes topped with an artichoke, arugula pesto, and green olive mixture with plenty of cheeses.

I know I've been about the Mediterranean lately, with my Fattoush dip, the slow cooker Greek chicken tacos, and the five layer Mediterranean dip.  Is it my subconscious calling for a vacation?  I took a vacation last week (and thankfully did this post all up well beforehand so I didn't have to rush around and write in the post-endless driving/massive laundry doing/when do I get to kick back? phase).  The pictures are not as good as some I've taken since I learned how to take better ones, but the flavor of this tart is delicious.

http://www.farmfreshfeasts.com/2013/08/mediterranean-tomato-tart-artichokes.html


I created this recipe from a desire to have a less 'cheesy rich' version of the Basil Tomato Tart.  It has the tasty combination of artichoke hearts and green olives.  I first tried that on pizza and wow!  I'd never cared for olives until I had an artichoke and green olive pizza.  Now I love them and can eat them any way.  If you don't have arugula pesto, any pesto would substitute.  But if you're overrun with arugula, try this pesto.  I got the pesto recipe from Farmer John's The Real Dirt on Vegetables.  It's a great cookbook I bought through my CSA back in Virginia, Blenheim Organic Gardens.
Hey guess what?  Store bought pie crust still.  One of these days . . . but no, first things first.  Since I've been reading Cooked by Michael Pollan with the HOMEGROWN book club I'm more interested in sourdough bread and kimchi than in pie crust.  This morning I start my sourdough starter, so in a week I'll be rolling in the dough . . .


http://www.farmfreshfeasts.com/2013/08/mediterranean-tomato-tart-artichokes.html






http://www.farmfreshfeasts.com/2013/08/mediterranean-tomato-tart-artichokes.html









NOTE: This recipe is not gluten free as written, because I used a pie crust that contains gluten. To adapt this recipe for a gluten free diet please substitute the gluten free pie crust of your choice.
Check labels to confirm that your other ingredients are also gluten free. Good sources for determining gluten free products can be found here:
http://knowgluten.me/2012/03/31/other-names-for-gluten/
http://glutenfreedoctor.com/gluten-free/
http://www.celiac.com/categories/Safe-Gluten%252dFree-Food-List-%7B47%7D-Unsafe-Foods-%26amp%3B-Ingredients/ 

Mediterranean Tomato Tart

1 pie crust (single crust pie)
1/3 cup shredded Italian blend cheese (substitute mozzarella or pizza blend)
8 quarters of marinated artichoke hearts, drained (3/4 cup)
1/4 cup Arugula pesto (see here for the recipe)
1/4 cup Manzanilla olives or the green olive of your choice
2 medium tomatoes, sliced and set aside to drain their juice a bit
1/3 cup crumbled feta cheese
1 teaspoon Penzey's Pasta Sprinkle or other Italian seasoning blend

Preheat oven to 450 degrees Fahrenheit.  Place pie crust in a tart or pie pan.  Cover with foil.  Bake 8 minutes at 450 degrees.  Remove foil and bake another 4 minutes.  Take crust out and top with shredded Italian blend cheese.  Reduce heat to 375 degrees.
Finely chop the artichoke hearts and olives.  Combine with the arugula pesto.  (Or toss it all in a food processor and pulse until combined.  Your choice if you feel like more dishes to wash.)
Lay tomatoes over cheesy crust.  Top with artichoke-arugula-olive blend.  Sprinkle feta and Pasta Sprinkle over top.
Bake at 375 degrees for 40-45 minutes or until browned and bubbly.  Serve warm or straight out of the fridge for breakfast the next morning.

22 comments:

  1. Ooh, this looks wonderful! I'm on a Mediterranean kick right now too -- something about the salty, briny, pickly-ness that's working for me.

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    Replies
    1. Lauren,
      Your baby's craving the pickles--good for you for following the cravings.
      Thanks!

      Delete
  2. Looks delicious Kirsten. You mention a book, Farmer John's the real dirt on vegetables. I didn't know about it. Have you seen the film, The Real Dirt on Farmer John? Wonderful. If you haven't seen it, get it from netflix and kick back with your tart for a fascinating evening. As I started editing DOEVILLE, my friend Kathleen -- who is a voracious viewer of documentaries and seems to know every one ever made -- said, you have to see this film, Kath. And she was right. I should watch it again, actually. Hope you are enjoying the summer!

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    Replies
    1. Kathy,
      I haven't see The Real Dirt, and I'll look for this film since I really like the cookbook, it's one of those you can pick up and read over and over. Dinner and a show--sounds like a good plan to me!
      I am enjoying the summer-coming to a close all too soon here. I hope your editing is going well--I look forward to seeing DOEVILLE!
      Thanks!

      Delete
  3. You just keep on coming with the artichoke and olive recipes because I am ready. And by I am ready, I mean I bought the Kirtland brand jumbo sized jars of Marinated Artichokes and Kalmata Olives so I am 100% ready. Although I still implore you to make this crust. http://www.food.com/recipe/quick-n-easy-quiche-crust-18185 I swear it doesn't get any easier.
    Now I just need some more tomatoes since I went through another batch making Tomato Pesto; you've created a monster by the way. And by monster, I mean me.

    ReplyDelete
    Replies
    1. Meghan,
      You need to indulge in the things YOU like.
      The tomatoes in my back yard are starting to ripen--had the first one on that Everything Bagel Focaccia I shared earlier. Perhaps I'll have my daughter make the crust, she has no preconceived notions!

      Delete
  4. Great combination of ingredients. Except for the tomatoes, I usually have most of these things in my pantry.

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    Replies
    1. Lydia,
      You do have a Perfect Pantry (I so could not resist that one!)
      Thanks!

      Delete
  5. I love the look of this Kirsten - some of my favorite flavors. This time of year I would likely be throwing some fresh veggies in there too!

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    Replies
    1. Donalyn,
      That sounds good to me, when's dinner? :)
      Thanks!

      Delete
  6. So many of my favorite things in one tart! I have "Cooked" on my bookshelf, but haven't started it yet. Is it good so far? Sourdough starter, huh? Those things scare me a little, but maybe Michael Pollan will inspire me to be brave. :)

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    Replies
    1. Julie,
      I enjoyed reading Cooked, but then again I usually enjoy reading Michael Pollan anyway. My favorite quote from the book:

      "To try your hand at doing something new is to find out a few new things about yourself, too. Which is yet another good reason for coming into the kitchen."

      Kinda sums up blogging, for me.

      My sourdough starter is one of those freeze dried packets you can get (my son gave it to me for Christmas), so slightly less scary than just setting flour and water out and hoping for the right kinds of yeast to get there first.

      Delete
  7. I am LOVING the idea of this tart! Artichokes, feta, and gorgeous tomatoes--you just can't go wrong :)

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    Replies
    1. Amy,
      And the feta is just the icing on the tart. So to speak.
      Thanks!

      Delete
  8. Replies
    1. Sharlea,
      Aw, shucks. Makes me blush. But thanks, much appreciated!

      Delete
  9. This looks so good! Yep, I think I'm going to have to try this one.

    ReplyDelete
    Replies
    1. Please let me know how you like it.
      Thanks!

      Delete
  10. Ombre tomatoes...gorgeous :)

    Thanks for sharing and linking up!

    Ps: I agree with Sharlea...you ARE a food genius...

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    Replies
    1. Heather,
      Yesterday at the CSA pick up we got to *choose* our tomatoes. I was in heaven picking out by color!
      Thanks for the sweet compliment and thanks for hosting!

      Delete
  11. A great recipe I can't wait to try out. I love Mediterranean food and those adventurous enough it! I wish more would.

    I came up with my own version of a Mediterranean Tart. While different from your own, I think its a classic take on the dish. I'm new to the Food Blog scene and would love some feedback from a pro like you. Check it out if have time.

    http://persnicketypanhandler.blogspot.com/2012/08/mediterranean-tart.html

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    Replies
    1. Michele, thanks for your kind words! I had to laugh--you may think you're new to the food blog scene, but you published that yummy-looking Mediterranean tart before I even started talking about starting a food blog!
      Thanks for stopping by!

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