The Pioneer Woman Tasty Kitchen
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Rosemary Tomato Artichoke Tart

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Perfect for breakfast or brunch!

Ingredients

  • ¼ cups Fresh Rosemary
  • 1 clove Garlic
  • 1 cup Unbleached All-purpose Flour
  • 1 teaspoon Salt
  • 1 stick Butter
  • 4 Tablespoons Ice Water
  • 12 ounces, weight Mozzarella Cheese, Shredded
  • ½ cups Feta Cheese
  • 7 ounces, weight Artichokes, In Brine, Sliced
  • 2 whole Tomatoes, Sliced

Preparation

First, remove the leaves from the rosemary sprigs. You’ll only need two or three.

Put the rosemary leaves and garlic into your food processor and chop. Add the flour and salt, and chop again to combine. Cut the butter into pieces and add it in. Pulse until the mixture consists of large crumbs.

Add in the water 1 Tbsp at a time and pulsing after each addition. After 4 Tbsp have been added, pulse to see if the mixture will form a ball. If not, add another Tbsp of water. Otherwise, remove the dough from the food processor.

Place the ball of dough in a small resealable bag and flatten it a bit. Refrigerate it for an hour. You can also freeze it at this point if you’d like.

Next, roll out the dough on a well-floured surface into a circle big enough for an 11″ tart pan. Press the dough into the tart pan and trim it to fit.

Preheat the oven to 375 degrees. Sprinkle the bottom of the tart shell with mozzarella and feta cheese. Sprinkle the artichokes over the cheese, and then set some of the tomato slices on top. Add a second layer of the cheeses, artichokes, and tomatoes. Cover with mozzarella cheese.

Bake until the crust is golden brown and the cheese is golden and bubbly, about 40 minutes. Cool on a rack for 10-15 minutes before slicing.

24 Comments

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molldog on 10.27.2010

This was sooo good! I made it for brunch and it was a big hit. Love the combination of flavors.

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moonstonemama on 2.9.2010

This was good but waaaayyyy to salty. I think if I were to make it again I’d skip the salt in the dough and use less feta.

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pariskelly on 9.23.2009

I made this last night, and it was great! In fact, I just ate the last little bit for lunch.

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Cheri on 9.22.2009

You are a genius ! The crust is amazing – the tart is very savory and filling and delicious. I made this for my husband and another couple (friends) everyone gave it 4 stars!

The aroma while this is baking should be bottled!

Thanks for sharing this recipe!

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spicydoc on 9.18.2009

I’ve made this twice now – once just like the recipe says and this time I used thyme (I had a ton leftover from last night). Both ways – Delicious!

An added bonus, as if you need one with this recipe, is the smell while it’s cooking! Holy cow, does it smell yummy!

Thanks for such a wonderful tart!

2 Reviews

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molldog on 10.27.2010

Definately give this 5 mitts. It is a wonderful dish!!!

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Karenpie on 5.20.2010

This is a fantastic recipe! I made it for a small dinner party where I was charged with bringing the app. Everyone loved it. I’ll definitely be making it again!
Thanks for sharing Tracy!

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