Mediterranean Tart with Artichokes, Kalamata Olives and Capsicum

Last week my cousin and I decided to make something neither of us had ever done before, and settled on a mediterranean pastry/tart/pie-esque thing. We started by chopping up some marinated artichokes- bottled ones are best because the flavoured oils come in handy later.

Next we de-seeded and chopped a tub of kalamata olives, as well as two sweet peppers.

After the olives and artichokes were chopped evenly, I sliced up two red onions and added them to a pan with brown sugar, olive oil and a bit of balsamic vinegar. I left these on a low simmer for about fifteen to twenty minutes so they had time to properly caramelize.

While the onions were simmering away, we cut up some fresh spinach- try and get the long-stalk version, as it is tougher and therefore won’t lose all of its texture when it bakes.

After the spinach had been washed and chopped, we cooked in on high heat in a pan with a splash of white wine vinegar for a few minutes- just until it had very slightly wilted.

Once the spinach was slightly wilted, we combined it with the olives, capsicum and artichokes. We added a tub of ricotta to the mixture, (in hindsight, two tubs would have been better- more cheese is always the way to go!) as well as some salt, pepper and spices to taste.

Then we took three pieces of pastry dough and layered them, using the artichoke oil to do so. We filled it with the vegetable and ricotta mixture, and then folded it (I let my cousin do this bit, I wasn’t quite up to the task!).

He made sure to use lots of oil to help everything stick together- this gives the pastry itself lots of flavour and is a good binding agent.

While my cousin was folding the pastry I preheated the oven to 360 degrees F.

We left the pastry in the oven for twelve minutes or so, although I’d keep an eye on the oven because I’m not quite sure about that time…

The pastry should have risen and turned a flaky golden brown by the time it’s done.

We then cut the pastry/tart/pie-esque thing into large pieces, plated it up with some marinara sauce and then dug in- the results were delicious, and this is a recipe that I’ll definitely revisit again! You can easily substitute different vegetables and cheeses to your liking, the possibilities are truly endless!

-priya

Mediterranean Tart with Artichokes, Kalamata Olives and Capsicum

Served with Homemade Marinara Sauce