Grilled Spring Onion Antipasto Tart
Full of great antipasto flavors, this quick, savory tart offers a unique
take on a traditional antipasto platter.
For the crust - this makes an 8-9 tart:
Mix together the dry ingredients and make a well in the center. Add the oil and milk (may need a bit 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 fill.
For the filling:
15 oz marinated artichoke hearts, drained and chopped into small pieces
1/2 cup pitted black olives (Kalamata are good)
4 oz of fresh mozzarella, divided in bite size pieces
4-6 oz of proscuitto, salami, suppressa, etc.
2-4 tbs fresh herbs like thyme, oregano, chives, etc.
2 tbs olive oil
Pare away the roots and just the tougher green stems - leaving the tender
green near the spring onion bulb. Rinse thoroughly and slice in to halves
or quarters, then steam in a bit of water for 2-3 minutes or until they
are slightly softened.
To assemble the tart:
Best served at room temperature. You can chill the assembled tart (up to 2 hours), and then finish under the broiler. Let guests cut their own pieces. Serves 4-8 depending on portion sizes.