Mini tarts with artichokes and olives are a true joy for the palate and the eyes. They are small treasures of flaky pastry that enclose a creamy and flavorful filling, where the unmistakable taste of artichokes intertwines with the savoriness of olives and the sweetness of provolone cheese.
Perfect as an elegant appetizer or to serve at a buffet, these mini tarts are ideal for Easter lunch, the Easter Monday picnic, or any moment you want to impress your guests with something special.
One of their strengths? You can prepare them in advance! In fact, with a few hours of rest, they become even tastier because the flavors blend perfectly. You just need to reheat them for a few minutes in the oven or microwave to regain all their fragrance.
For convenience, you can use frozen artichokes, but if spring is around the corner, there’s nothing better than taking advantage of fresh seasonal artichokes. In my procedure, I will guide you step by step through their cleaning and preparation, to achieve an impeccable result.
Prepare these mini tarts with artichokes and olives and you will fall in love with their special taste.
Also try these other delicious recipes:
- Savory Tart with Artichokes, Smoked Cheese, and Ham: A Delicious Rustic Delight in Form and Flavor. Simple and Appetizing Recipe.
- Puff Pastry Baskets with Potatoes, Mortadella, and Smoked Cheese: A Gourmet Delight Rich in Flavor and Melting Heart, with Easy and Quick Preparation.
- Mini Pastries with Salmon and Dill: Tantalizing and Eye-catching Finger Food to Serve as an Appetizer and More.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 432.09 (Kcal)
- Carbohydrates 20.46 (g) of which sugars 2.05 (g)
- Proteins 13.41 (g)
- Fat 31.45 (g) of which saturated 6.66 (g)of which unsaturated 3.97 (g)
- Fibers 2.28 (g)
- Sodium 641.53 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mini Tarts with Artichokes and Olives
- 1 roll brisé pastry
- 5.3 oz artichokes, frozen
- 12 green olives
- 5.3 oz provolone cheese
- 0.85 cup cooking cream
- 2 eggs
- 1 tablespoon grated Parmesan cheese
- 1 bunch parsley
- 1 tablespoon marjoram
- 1 pinch nutmeg
- 1 clove garlic
- 2 pinches salt
- 1/4 cup white wine
- 3 tablespoons extra virgin olive oil
Preparation of Mini Tarts with Artichokes and Olives
Boil the artichokes in a pot with salted boiling water for 10 minutes after the water returns to a boil.
Drain the artichokes and transfer them to a pan where you have sautéed the garlic clove in three tablespoons of olive oil. After 5 minutes, let them evaporate with the quarter cup of white wine. Salt and add the marjoram. Remove from heat.
In a bowl, beat the eggs with a pinch of salt, a pinch of nutmeg, and the Parmesan cheese.
Then, add the cream and the olives, pitted and chopped, and the diced provolone cheese. Mix the ingredients well. Finally, add the chopped artichokes, setting aside a few pieces.
Roll out the brisé pastry and cut out 6 discs about 4 inches in diameter. Use them to line 6 mini tart molds, previously buttered and floured.
Fill the mini tarts with the mixture and garnish with the remaining artichoke pieces. Bake at 392°F for 25 minutes.
Tips
I used frozen artichokes because I couldn’t find fresh ones to my liking. If you can find them, proceed as follows: clean the artichokes, remove the tougher outer leaves, cut off the tips, and then divide them in half. Remove the choke and cut them into wedges. Then, place them in a container with water and lemon. Move on to the stems, keeping the first 4 inches, slightly peel them and slice them, then add them to the wedges in the acidulated water.
From here, proceed as per the recipe, cooking them in a pan where you have sautéed the garlic clove. Add a ladle of water or broth and cook for 10 minutes over moderate heat with a lid. Then let evaporate with the white wine, salt, add the marjoram, and after sautéing for another 2 minutes, turn off and remove from heat.
Variations
For the mini tarts with artichokes and olives, you can use smoked cheese instead of provolone, or even ricotta, depending on your taste. You can also replace green olives with black ones. Just unleash your creativity!
Storage of Mini Tarts with Artichokes and Olives
The mini tarts with artichokes and olives can be stored in the fridge for 2-3 days, closed in an airtight container or in a tray covered with a sheet of aluminum foil.
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FAQ
What type of cheese can I use instead of provolone?
You can replace provolone with smoked cheese, caciocavallo, fontina, or even a creamy cheese like robiola or ricotta for a softer filling.
Can I add other ingredients to the filling?
Of course! You can enrich the filling with crispy bacon, speck cubes, or some anchovies for an extra touch of flavor.
Can I prepare the mini tarts with artichokes and olives in advance?
Yes! In fact, resting makes them even more flavorful. You can prepare them the day before and store them in the refrigerator. When it’s time to serve, reheat them for a few minutes in the oven or microwave to make them fragrant again.
