Artichoke, green olive, and feta tart

Special equipment • 14in x 5in (35cm x 12.5cm) loose-bottomed fluted tart pan • pie weights or dry beans

SERVES 6

Ingredients:

1 sheet prepared dough for an 8–9in

(20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly

beaten, for egg wash

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 x 14oz (400g) can artichoke hearts, drained and chopped

12 green olives, pitted

6oz (175g) feta cheese, crumbled (about 1½ cups)

a few sprigs of fresh thyme

1 cup heavy whipping cream

salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface and use to line the tart pan. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little egg wash, and return to the oven for 2–3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 350°F (180°C).

2 Heat the oil in a saucepan over low heat. Add the onion and a pinch of salt and cook gently for about 5 minutes until soft. Add the garlic and cook for a few seconds more. Spoon the onion mixture evenly over the bottom of the tart shell. Arrange the artichokes and olives evenly over the top, and sprinkle with the feta and thyme leaves.

3 Mix together the cream and the 2 eggs, and season well with salt and pepper. Carefully pour over the tart filling. Bake in the oven for 25–35 minutes until set, puffed, and lightly golden. Leave to cool for about 10 minutes before removing the sides of the pan. Serve warm with an arugula and tomato salad.

Artichoke, green olive, and feta tart