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Ingredients
1/2 pound #4 phyllo, thawed and at room temperature
4 oz butter, melted
14 oz (400g) canned artichoke hearts, drained
1/2 cup or more heavy whipping cream
4 oz (100g) graviera cheese, parmesan, or gruyere, shredded
4 oz (100g) feta cheese
60 ml olive oil
2-3 tablespoons capers, drained
6-7 sun-dried tomatoes packed in olive oil
2 tablespoons finely chopped fresh parsley or thinly sliced scallions
Instructions
Preheat the oven to 400 °F, 200 °C.
In a small mixing bowl, add the feta and mash it with a fork. Add the heavy cream, and the shredded cheese.
Line a baking tray with parchment paper and layer the phyllo on top. Drizzle the melted butter between each phyllo layer.
Spread the cheese mixture on the top layer of the phyllo.
Slice the artichoke hearts in half and arrange them on top of the cheese.
Slice the sundried tomatoes and place them in between the artichokes.
Sprinkle the capers in between the artichoke hearts and drizzle the top of the artichokes with the olive oil.
Brush the edges of the phyllo with the remaining melted butter and roll the edges to create a rustic border.
Bake on the center rack of the oven for about 35 minutes.
Allow the tart to cool for 10 minutes and then cut into squares. Garnish with scallions or parsley.
Serve with a salad and tzatziki. Kali Orexi.
Notes
The Graviera cheese can be substituted for, mild cheddar, parmesan, gruyere, or your favorute cheese.
The capers can be substituted for pitted sliced Kalamata olives.
Roasted red peppers can be added to the tart instead of the sundried tomatoes.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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7 сен 2024
