Artichoke And Olive Tarts

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 1/2 ounces pitted black olives
• 3 1/2 ounces pitted green olives
• 1 organic lemon
• 1/2 cup dry wine
• 6 ounces sugar, for jelly making
• 10 stalks chives
• pastry for single-crust pie
• 6 artichoke hearts

Recipe

• 1 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 wine. add the sugar, and cook this mixture until the juices begin to thicken.
• 2 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.
• 3 the following day, roll out the pastry (not puff 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 350°f remove them and let them cool.
• 4 cut the artichoke hearts in half, getting rid of anything too fibrous.
• 5 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.
• 6 bake at 325f for 5 minutes.
• 7 serve hot.