Ingredients
-
3 1/2
-
3 1/2
-
1
-
1/2
-
6
-
10
-
-
6
-
-
-
-
-
-
-
Directions
Artichoke and Olive Tarts, These tasty tarts are flat , and show off lovely color Use good quality olives that have plenty of flavor!, I love this appetizer I thought, the sweetness of the jelly and saltiness of the olives, were the perfect balance I did used puff pastry instead of pie crust by mistake, but it was a great mistake Thank you Mme Melissa, another wonderful PAC choice
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
The Night Before: Drain the Olives, Then Chop Them and Put Them in a Large Mixing Bowl. Squeeze the Juice from the Lemon Onto the Olives, and Add the White Wine. Add the Sugar, and Cook This Mixture Until the Juices Begin to Thicken. |
|
2
Done
|
the Same Night, Wash and Chop the Chive; Blanch the Lemon Zest in Boiling Water For 1 Minute Only. Add the Chive and the Lemon Zest to the Olive Mix at the End of Its Cooking Period, When It Starts to Thicken. Put the Mixture Into a Bowl, and Let Cool Overnight. |
|
3
Done
|
the Following Day, Roll Out the Pastry (not Puff Pastry)and Cut 6 Rectangles from It, Making Uniform Sizes. Put Sulferized Paper or a Silicone Sheet on a Baking Sheet, Then Place the Tart Rectangles on That. Cook These Blind For 10 Minutes at 350f Remove Them and Let Them Cool. |
|
4
Done
|
Cut the Artichoke Hearts in Half, Getting Rid of Anything Too Fibrous. |
|
5
Done
|
Spread 1 - 2 Tablespoons of the Olive Mix Onto Each Tart, and Place 1 - 2 Artichoke Halves Onto the Olive Mix, Making a Nice Looking Arrangement. |
|
6
Done
|
Bake at 325f For 5 Minutes. |
|
7
Done
|
Serve Hot. |
