This artichoke olive tart is one of my all time favorites! This Sunday we wanted to have a nice brunch at home. My idea of a good brunch is to have something savory, something sweet, and a nice drink in addition to coffee. I love mimosas, and found this recipe from McCormick Spice for a nice Orange Coconut Mimosa. Then I baked some Fresh Blueberry Muffins and this yummy tart. The three were perfect together!
At first, I hesitated to make this recipe (found on Green Evi), because I’m not big on “pickled” ingredients. Since I have cut back on salt intake, it seems things like olives and other pickled foods are a bit too much for my taste buds. But, Mr. Key Lime was wanting to have artichoke hearts in something, so we tried this tart, cutting back a bit on the artichokes and olives. We both really enjoyed the tart (even the warmed up leftovers – heck, even cold out of the fridge!) But, honestly, I think I could eat it without the artichoke hearts and kalamata olives. I made mine in a 10.5″ quiche dish and we got a full 8 servings from one tart. I used only one sheet of puff pastry, which barely overlapped the bottom of the dish, so next time I’ll use two sheets, cutting strips out of one to make a side crust all the way around the tart.