Artichoke Olive Tart

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.

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Artichoke Olive Tart

A perfect tart for a brunch or luncheon, this quiche-like vegan Artichoke Olive Tart is tangy and hardy. The cashew and bean layer has a nice density, reminiscent of stuffing in texture. The peas, olives and artichokes add delicious flavor, but if you ask me, the crust is the best part!

Course

Main Dish

Cuisine

Greek

Keyword

artichokes, brunch, olives, quiche, tart

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

20 minutes for dough thawing

Servings

servings

Ingredients

• 3/4 cup cashews soaked in water for 20 to 30 minutes, then drained
• 1 15-ounce can cannellini beans drained
• 1 teaspoon yellow mustard
• 1 lemon juiced, 1/3 to 1/4 cup
• 2 cloves garlic minced
• 2-4 tablespoons nutritional yeast I used 4 tablespoons
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 tablespoon dried summer savory
• 2 tablespoons cornstarch
• pinch each salt and pepper
• 2/3 cup plant-based milk I used unsweetened almond milk
• 1 cup artichoke hearts
• 1/4 cup kalamata olives buy them sliced, so the pits have been removed
• 1 cup peas canned or frozen. I used canned
• 2 sheets puff pastry or enough to cover the bottom and sides of your dish

Course Main Dish Cuisine Greek Keyword artichokes, brunch, olives, quiche, tart Prep Time 10 minutes Cook Time 40 minutes Passive Time 20 minutes for dough thawing Servings servings Ingredients 3/4 cup cashews soaked in water for 20 to 30 minutes, then drained 1 15-ounce can cannellini beans drained 1 teaspoon yellow mustard 1 lemon juiced, 1/3 to 1/4 cup 2 cloves garlic minced 2-4 tablespoons nutritional yeast I used 4 tablespoons 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil 1 tablespoon dried summer savory 2 tablespoons cornstarch pinch each salt and pepper 2/3 cup plant-based milk I used unsweetened almond milk 1 cup artichoke hearts 1/4 cup kalamata olives buy them sliced, so the pits have been removed 1 cup peas canned or frozen. I used canned 2 sheets puff pastry or enough to cover the bottom and sides of your dish

Instructions

1. Preheat oven to 400 F. Add the cashews, beans, mustard, lemon juice, garlic, nutritional yeast, herbs, cornstarch, salt, pepper and the plant milk to a blender or food processor. Blend until mixed thoroughly into a paste.
2. Press the puff pastry into your baking dish bottom and sides, pricking the bottom of the pastry with a fork a few times.

   
3. Spread half the bean mixture over the bottom crust, then layer artichokes, olives and peas; spread the remaining mixture over the top.

   
4. Bake for 30 to 40 minutes, until your crust is browned to your liking. Let stand 5 to 10 minutes before cutting or serving.

   

Recipe Notes

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