Rosemary Tomato Artichoke Tart

So today I think I made my first tart crust. Like, from scratch. It was scary! But kind of neat. This was almost too much for my little food processor to handle, but it pulled through. It was tough rolling out the dough big enough for the tart pan. It didn’t look too pretty, but boy, was it good! Toby said “wow, this is really good”, like, three times I think. That means it’s good, people! The hardest part is the dough, but if you can make a tart crust like this, you can do just about anything. 🙂

rating: 9.3

Rosemary Tomato Artichoke Tart
(from Tracy on


¼ cups Fresh Rosemary
1 clove Garlic
1 teaspoon Salt
1 cup Unbleached All-purpose Flour
1 stick Butter
4 Tablespoons Ice Water
½ cups Feta Cheese
12 ounces, weight Mozzarella Cheese, Shredded
7 ounces, weight Artichokes, In Brine, Sliced
2 whole Tomatoes, Sliced


First, remove the leaves from the rosemary sprigs. You’ll only need two or three.

Put the rosemary leaves and garlic into your food processor and chop. Add the flour and salt, and chop again to combine. Cut the butter into pieces and add it in. Pulse until the mixture consists of large crumbs.

Add in the water 1 Tbsp at a time and pulsing after each addition. After 4 Tbsp have been added, pulse to see if the mixture will form a ball. If not, add another Tbsp of water. Otherwise, remove the dough from the food processor.

Place the ball of dough in a small resealable bag and flatten it a bit. Refrigerate it for an hour. You can also freeze it at this point if you’d like.

Next, roll out the dough on a well-floured surface into a circle big enough for an 11″ tart pan. Press the dough into the tart pan and trim it to fit.

Preheat the oven to 375 degrees. Sprinkle the bottom of the tart shell with mozzarella and feta cheese. Sprinkle the artichokes over the cheese, and then set some of the tomato slices on top. Add a second layer of the cheeses, artichokes, and tomatoes. Cover with mozzarella cheese.

Bake until the crust is golden brown and the cheese is golden and bubbly, about 40 minutes. Cool on a rack for 10-15 minutes before slicing.


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