A savory artichoke and olive tart with kamut crust and a filling made with eggs, creamy goat cheese, fresh herbs and low-fat Greek yogurt. The pastry crust is made from stone ground kamut flour which gives it a toasty, buttery flavor.
We finished this savory tart with a sprinkling of Parmesan cheese and scattered salty anchovies over the cheese, then baked to a golden brown.
The kamut grain is an ancient relative of the modern durum wheat and originates in the Mediterranean area dating back to biblical times.
The grain is now being grown and harvested in Montana, it is an organic product with high nutritional properties and great taste, it is not surprising that this grain is making a come-back in today’s markets. The grain is being marketed under the registered name brand of KAMUT® , located in Montana.
The flavor of this remarkable grain is best described as buttery and nutty. We recently posted our kamut grain bowl with roasted chicken and curry sauce that showcases the kamut grain in a colorful delicious one-dish meal.
Check out more sweet and savory tarts/quiches :
- For the Crust:
- 2 cups (240g)
- 12 tablespoons cold butter, cubed
- 1/2 teaspoon salt
- 5-7 tablespoons ice water
- For the Filling:
- 4 eggs
- 1 cup Greek yogurt, whole milk or 2%
- 1 (10 ounce) log goat cheese, softened
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoons chopped fresh thyme
- 1 tablespoons chopped fresh parsley
- 1 (10-ounce) packaged frozen artichoke hearts, thawed, drained and quartered
- 1/2 cup sliced black pitted olives
- 1/2 cup freshly grated Parmesan cheese
- 2 cans anchovies (2 ounces) each, chopped in 1/4-inch pieces
- Thyme Sprigs for garnish
For the Kamut Crust:
- Prepare a 11-inch tart pan with a removable bottom by lightly oiling or spraying with cooking oil.
- Combine the flour and salt in a medium bowl. With a pastry blender cut in the butter until the mixture looks like gravel with small bits of butter visible throughout.
- Sprinkle the cold water over the mixture and stir in to combine, the mixture will be crumbly. Squeeze together a handful and if it holds its shape it is ready, if not, add another tablespoon or so of water. With floured hands, push the mixture together and form a ball, flatten the ball into a disk, wrap with plastic wrap and refrigerate for 30 minutes.
- Remove the dough from the refrigerator, and allow it to come to room temperature while you prepare the filling.
- Preheat the oven to 375°F
- Place the pastry dough on a flour-dusted board and roll into a large 15-inch circle to then carefully transfer the dough to the prepared 11-inch tart pan, crimping a decorative rim around the edges or trimming even with the top edge of the pan. Line the pastry with foil and fill with pie weights. Place the tart pan on a baking sheet and transfer to the center of the pre-heated oven and bake for 15 minutes. Transfer the baking sheet from the oven, remove the pie weights and foil. Return the baking sheet to the oven and continue baking the tart shell for an additional 15 minutes, until you can see the edges pulling away from the pan. Remove the sheet pan from the oven and transfer the tart pan to a wire cooling rack.
For the Filling:
- Preheat the oven to 375°F
- In a medium-sized bowl, using an electric mixer set on low speed, blend together the eggs, yogurt, and the softened goat cheese until thoroughly incorporated. Stir in the salt, pepper, thyme and parsley. Set aside.
- Arrange the artichoke heart quarters on the bottom of the cooled crust, cut side up, to completely cover the crust in one layer. Distribute the sliced olives over the artichokes and gently pour the filling over them. Sprinkle the top of the tart with the Parmesan cheese and distribute the chopped anchovies over the cheese.
- Place the tart on a baking sheet and transfer to the center of the oven. Bake for 40-45 minutes until the filling is set and golden brown. Test for doneness when the tart has been baking for 40 minutes by inserting a sharp knife blade into the center. If it comes out clean, it is done. If not, continue baking for a few more minutes, testing until the knife comes out clean.
- Remove the baking sheet from the oven and transfer the tart to a wire rack to cool and firm up, at least 45 minutes. To serve, remove the tart by setting it on a canister or quart jar allowing the side to be released and fall down, place the tart on a serving plate. If you would like to remove the metal from under the tart, insert a thin knife between the crust and the metal bottom and slide the tart onto a serving plate
Amount Per Serving Calories 231 Total Fat 21g Saturated Fat 11g Trans Fat 1g Unsaturated Fat 8g Cholesterol 127mg Sodium 843mg Carbohydrates 3g Fiber 1g Sugar 1g Protein 8g