Rosemary Tomato Artichoke Tart
August 5, 2009 | Print | E-mail | Filed under artichoke, cheese, rosemary, tart, tomato
After being up for a few hours last Saturday morning, I was becoming very ravenous. I was tired of the usual stuff for breakfast though; I wanted something different. Something refreshing. I had just bought some fresh rosemary from the grocery store, and I also had tomatoes. And artichokes. And mozzarella and feta cheese. I decided to do a little experimenting, and oh, man. Please, do yourself a favor and make this tomorrow for breakfast. Or tonight for dinner – I won’t tell anyone!
For the crust:
- 1/4 cup fresh rosemary
- 1 clove garlic
- 1 tsp salt
- 1 cup unbleached all-purpose flour
- 1 stick butter
- 4 Tbsp ice water
For the filling:
- 1/2 cup feta cheese
- 12 ounces shredded mozzarella
- 7 ounces artichokes, in brine, sliced
- 2 tomatoes, cut into slices
First, remove the leaves from the rosemary sprigs. You’ll only need two or three. But aren’t they pretty all in a bunch?
Put the rosemary leaves and garlic into your food processor and chop. Add the flour and salt, and chop again to combine. Cut the butter into pieces and add it in. Pulse until the mixture consists of large crumbs.
Add in the water 1 Tbsp at a time and pulsing after each addition. After 4 Tbsp have been added, pulse to see if the mixture will form a ball. If not, add another Tbsp of water. Otherwise, remove the dough from the food processor.
Place the ball of dough in a small resealable bag and flatten it a bit. Refrigerate it for an hour. You can also freeze it at this point if you’d like.
Next, roll out the dough on a well-floured surface into a circle big enough for your tart pan. Press the dough into the tart pan and trim it to fit.
Preheat the oven to 375 degrees. Sprinkle the bottom of the tart shell with mozzarella and feta cheese. Sprinkle the artichokes over the cheese, and then set some of the tomato slices on top.
Add a second layer of the cheeses, artichokes, and tomatoes. Cover with mozzarella cheese.
Bake until the crust is golden brown and the cheese is golden and bubbly, about 40 minutes. Cool on a rack for 10-15 minutes before slicing.
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August 5th, 2009 at 10:30 am
OMG Tracy – this looks absolutely to die for! I love following your blog and I just HAD to comment on this… I can never get the motivation to make my own dough… but I just might have to for this. I’m in my cubicle eating hard boiled eggs and coffee – and I would trade breakfasts in a heart beat!
I’m a huge artichoke fan… and officially a Sugarcrafter fan. xo. cody
August 5th, 2009 at 11:21 am
Thank you!!
Definitely try this dough; it’s totally worth it and it doesn’t take long at all.
I love your site as well! Have you redesigned it recently? It looks great!
August 5th, 2009 at 3:13 pm
WOW. That tart sounds (and looks) phenomenal. LOVE the Rosemary in the tart dough… I definitely need to try that!
August 5th, 2009 at 3:50 pm
Everything I love is thrown in there! Beautiful!
August 5th, 2009 at 5:19 pm
This would satisfy any bodies hunger!! Looks incredible! Cannot wait to try it!
August 5th, 2009 at 6:04 pm
BOOKMARKED!!! Yes, I meant that to be in ALL CAPS!!! Oh, we are so having this for dinner next week!
August 5th, 2009 at 8:51 pm
I love how you used the combination of feta and mozzarella! Perfect brunch recipe!
August 6th, 2009 at 9:18 am
Thanks all! I hope you enjoy it!
August 6th, 2009 at 10:52 am
I am not a huge fan of tomatoes, but wow…this looks amazing!
August 6th, 2009 at 7:46 pm
That tomato tart looks really good. I like the sound of using herbs in the crust.
August 7th, 2009 at 6:24 pm
Wow. This looks amazing! I’m not big on “normal” breakfast food….this is the stuff I really go for. Thanks for the post. I’ll be making this for a special Satruday morning treat soon!
Carli
http://www.velveetaaintfood.blogspot.com
August 8th, 2009 at 10:40 pm
Tracy,
I just followed this recipe from Tasty Kitchen back to your site and thought it was funny that it was yours (I just made you Dark Chocolate Zucchini Cake today. Yum!)
This recipe uses all of my favorite foods (well, except chocolate, but I guess I can do without it this time). I’m really looking forward to trying this recipe sometime soon.
BTW, I’m a technical writer, too. Small world.
Sandy
April 23rd, 2010 at 9:53 am
This looks awesome. Artichoke in a tart, Mmmmmm! Good idea.
April 23rd, 2010 at 11:33 am
You don’t have to tell me twice!! I’ll be making this very soon! Maybe even this weekend. These are some of my favorite ingredients! Thanks for the recipe. I’m bookmarking now!
April 23rd, 2010 at 12:26 pm
Oh my goodness…this looks delicious. It has all of my favorite flavors packed into one tart. I’m definitely going to try this recipe!
April 23rd, 2010 at 1:06 pm
What a pretty photos and a tart that looks to die for! Herbs and veggies – such a fresh combination.
April 24th, 2010 at 12:59 pm
Oh boy, I think I could eat this whole tart is one sitting! Gorgeous!
April 28th, 2010 at 11:49 am
OMG made this last night – soooo good! I don’t have a tart pan so used a shallow casserole dish and it worked great. I only used 1/4 teaspoon salt in the dough and since I only had romas used 4 of them and it was perfect! Thanks!
December 7th, 2011 at 7:28 pm
Gorgeous tart, I so need to try making this! Looks really delicious – great combination of flavors.