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  Antipasto Tart

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This pie crust is great for all sorts of pies, see our No Rolling Pin Required Page for additional ideas.

Variations:  If you'd like moister tart, omit the step where you brush the baked tart shell with olive oil and add one of the following - prepared pesto, olive tapenade or caramelized onions.







Other Recipes
using this crust:

French Apple Pie

Full of great antipasto flavors such as olives, roasted red peppers, artichokes and spicy Italian deli meats, this quick, savory tart offers a
unique take on a traditional favorite.


For the crust - this makes an 8-9 tart:
1 1/2 cups flour
2 tbs wheat or oat bran
1/2 tsp. sugar
1 tsp. salt (you can reduce this)
Fresh ground black pepper
1 tsp dried oregano
    (or other salt-free seasoning blend)
1/2 cup olive oil
3 tbs. milk (or more as needed)

Mix together the dry ingredients and make a well in the center. Add the oil and milk (keep more milk if too dry). Press dough into the tart pan - starting with the edge and working towards the middle.

Prick the bottom of the crust all over with a fork and/or add parchment paper and baking beans to the crust - place in a 425 degree oven and bake for 10-15 minutes or until the crust is light brown.

Cool and place the filling ingredients:

For the filling:
15 oz marinated artichoke hearts, chopped into small pieces

1/2 cup pitted black olives (Kalamata are good)

2-3 roasted red peppers, cut into thin strips (can use fresh or from the jar)

4 oz of fresh or smoked-fresh mozzarella, divided in bite size pieces

4-6 oz of either proscuitto, salami, suppressa or other Italian cured ham from the deli

1-2 tbs fresh thyme leaves
1-2 tbs fresh oregano leaves

2 tbs olive oil

To assemble the tart:
Brush the bottom of the cooled crust with olive oil (or see variations in the sidebar on the right). Start by arranging the artichoke heart pieces in the tart shell, followed by the roasted red pepper strips, and mozzarella bites. Then tuck in folded pieces of your deli meat and then the olives.  Top with the fresh herbs.

Best served at room temperature. Can chill until ready to serve (up to 2 hours) and allow to come to room temp.  Let guest cut their own pieces.

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