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Cheese-crusted tomato Artichoke Tart

Cheese-crusted tomato Artichoke Tart

Course Brunch, Dinner, Lunch
Cuisine American
Keyword artichoke parmesan tart, artichoke tart, Parmesan tart crust, savory tart, Summer Tarts, tomato artichoke tart, tomato parmesan tart, Tomato Tart
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 2/3 cup unsalted butter
  • 1 red onion
  • 3 tablespoons extra virgin olive oil divided
  • 2+1/2 cups mini tomatoes
  • 1 -13 oz can artichoke hearts drained.
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons honey
  • Kosher salt and freshly ground pepper.
  • 1+1/2 cups flour
  • 1+1/2 cups grated parmesan cheese

Instructions

  1. Melt butter in a small saucepan. Set aside to cool.
  2. Peel and dice the onion.
  3. Heat 1 tablespoon of olive oil in a skillet.
  4. Sauté the onion until transparent.
  5. Remove from heat. Set aside.
  6. Halve tomatoes.
  7. Whisk 1 tablespoon of thyme, honey, and remaining olive oil.
  8. Toss the tomatoes, onions, and artichokes in the mixture.
  9. Season with salt and pepper. Set aside.
  10. Preheat oven to 400F.
  11. Grease and flour a 9” tart pan (preferably with a removable bottom)
  12. Mix the remaining thyme with flour, cheese, and 1 teaspoon of salt.
  13. Add melted butter. Knead until it forms a mass.
  14. Press the cheese dough into the bottom and sides of the prepared pan.
  15. Distribute the tomato artichoke mixture on top.
  16. Bake for 40-50 minutes.
  17. Let cool for 15 minutes before removing from the pan.
  18. Slice and serve.