Mini tarts with artichokes and olives are a true delight for the palate and the eyes. They are small cases of crispy pastry that enclose a creamy and tasty filling, where the unmistakable taste of artichokes intertwines with the saltiness of olives and the sweetness of provola cheese.
Perfect as an elegant appetizer or to serve at a buffet, these mini tarts are ideal for Easter lunch, for a picnic on Easter Monday, or whenever you want to surprise your guests with something special.
One of their strengths? They can be prepared in advance! In fact, with a few hours of rest, they become even better because the flavors blend perfectly. Just warm them up 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 near, there is nothing better than taking advantage of fresh seasonal artichokes. In my process, I will guide you step by step in their cleaning and preparation to achieve an impeccable result.
Prepare these mini tarts with artichokes and olives and fall in love with their special taste.
Also try these other delicious recipes:
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- Puff Pastry Baskets with Potatoes, Mortadella and Scamorza: A Gourmet Delight Rich in Flavor and Melty Heart with Easy and Quick Preparation.
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- 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 puff pastry
- 150 g artichokes, frozen
- 12 green olives
- 150 g provola cheese
- 200 ml cooking cream
- 2 eggs
- 1 tbsp grated Parmesan cheese
- 1 sprig parsley
- 1 tbsp marjoram
- 1 pinch nutmeg
- 1 clove garlic
- 2 pinches salt
- 1/2 cup white wine
- 3 tbsp 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 it starts boiling.
Drain the artichokes and place them in a pan where you have browned the garlic clove in three tablespoons of olive oil. After 5 minutes, deglaze with the half 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 provola cheese. Mix the ingredients well. Finally, add the chopped artichokes, setting aside a few pieces.
Roll out the puff pastry and cut out 6 discs of about 4 inches. 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 outermost hard leaves, cut off the tips, and then cut them in half. Remove the choke and cut them into wedges. Place them in a bowl with water and lemon. Move to the stems, keeping the first 4 inches, slightly peel them, and slice them, then add them to the wedges in the acidulated water.
Proceed from there as per the recipe, cooking them in a pan where you have browned the garlic clove. Add a ladle of water or broth and cook for 10 minutes over moderate heat with a lid on. Then deglaze with the white wine, salt, add the marjoram, and after sautéing them for another 2 minutes, turn off the heat and remove from it.
Variations
For the mini tarts with artichokes and olives, you can use scamorza instead of provola, or even ricotta, according to your taste. You can also substitute green olives with black ones. Let your imagination run wild!
Storage of Mini Tarts with Artichokes and Olives
Mini tarts with artichokes and olives can be stored in the fridge for 2-3 days, in an airtight container or a baking dish covered with a sheet of aluminum foil.
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FAQ
What type of cheese can I use instead of provola?
You can replace provola with scamorza, 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, diced speck, or some anchovies for an extra touch of saltiness.
Can I prepare the mini tarts with artichokes and olives in advance?
Yes! In fact, resting makes them even tastier. You can prepare them the day before and store them in the refrigerator. When it’s time to serve, warm them up in the oven or microwave to make them fragrant again.
