Artichoke And Olive Tarts

These tasty tarts are flat , and show off lovely color. Use good quality olives that have plenty of flavor!!

The night before: drain the olives , then chop them and put them in a large mixing bowl.

Squeeze the juice from the lemon onto the olives , and add the white wine.

Add the sugar , and cook this mixture until the juices begin to thicken.

The same night , wash and chop the chive.

Blanch the lemon zest in boiling water for 1 minute only.

Add the chive and the lemon zest to the olive mix at the end of its cooking period , when it starts to thicken.

Put the mixture into a bowl , and let cool overnight.

The following day , roll out the pastry and cut 6 rectangles from it , making uniform sizes.

Put sulferized paper or a silicone sheet on a baking sheet , then place the tart rectangles on that.

Cook these blind for 10 minutes at 350f remove them and let them cool.

Cut the artichoke hearts in half , getting rid of anything too fibrous.

Spread 1 - 2 tablespoons of the olive mix onto each tart , and place 1 - 2 artichoke halves onto the olive mix , making a nice looking arrangement'.

pitted black olives, green olives, lemon, dry white wine, sugar, chives, pastry for single-crust pie, artichoke hearts