Artichoke And Potato Tart With Olives |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe I obtained when I purchased the Bailey collection at an estate sale in Elmo, Texas in 1991. Ingredients:
2 cups flour |
1-1/2 teaspoon salt |
3-1/4 sticks cold butter cut in 1/2” dices |
1/2 cup ice water |
4 large artichokes |
2 pounds small round pink potatoes |
1/2 teaspoon coarse salt |
1 teaspoon freshly ground black pepper |
extra virgin olive oil |
1 cup green olives |
1 egg beaten |
Directions:
1. To make dough put flour, salt and butter into a large mixing bowl.
2. Cut butter into flour with two forks until lumps are the size of large lima beans.
3. Blend in water mixing with a fork just enough so that dough masses together roughly.
4. Turn dough onto a lightly floured work surface and rapidly push and pat into rectangular.
5. Fold first the bottom third up then the top third over and make a half turn to the right.
6. Roll and fold as before three more times then wrap in plastic wrap and chill 40 minutes.
7. To prepare potatoes put them in a medium saucepan and cover generously with cold water.
8. Add salt then bring potatoes to a boil and cook 40 minutes then drain and cut into slices.
9. Coat potatoes with olive oil, salt and pepper while still warm.
10. To prepare artichokes trim artichokes of all inedible parts then cut in half and remove choke.
11. Slice artichokes crosswise into 1/4 slices then store in lemon water until ready to cook.
12. When all artichokes are sliced bring to boil and cook until tender when pierced with fork.
13. Drain and toss with potatoes in olive oil, salt, and pepper.
14. Roll dough into a rectangle 18” long and 12” wide then cut dough lengthwise into 2 strips.
15. Lay strips on a baking sheet lined with parchment paper.
16. Arrange potatoes and artichokes overlapping the length of each strip and sprinkle with olives.
17. Paint edges of dough with the egg then fold long edges over potato filling.
18. Bake in the top shelf of a preheated 375 oven until bottom of tart is golden about 25 minutes.
19. To serve cut across strips in 1” lengths.
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