Mini Artichoke and Onion Tarts Recipe

Name: Mini Artichoke and Onion Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 large yellow onions, thinly sliced; 3 Tbs. chopped fresh thyme; 2 cloves garlic, minced (2 tsp.); 1 lb. frozen artichoke hearts, thawed and quartered; 2 cups pitted black olives, optional; 1/4 cup Italian parsley leaves; 1 Tbs. grated Meyer lemon zest or grated lemon zest; 1 large egg, lightly beaten, for brushing, optional; 1 1/2 cups farmer cheese or low-fat ricotta cheese, divided; 3 3/4 cups all-purpose flour; 8oz. (2 sticks) cold unsalted butter, cut into small pieces; 1 tsp. sugar; 1 tsp. salt; 2 large eggs; 1/2 cup low-fat milk

Servings: persons

2 Tbs. olive oil
2 large yellow onions, thinly sliced
3 Tbs. chopped fresh thyme
2 cloves garlic, minced (2 tsp.)
1 lb. frozen artichoke hearts, thawed and quartered
2 cups pitted black olives, optional
1/4 cup Italian parsley leaves
1 Tbs. grated Meyer lemon zest or grated lemon zest
1 large egg, lightly beaten, for brushing, optional
1 1/2 cups farmer cheese or low-fat ricotta cheese, divided
3 3/4 cups all-purpose flour
8oz. (2 sticks) cold unsalted butter, cut into small pieces
1 tsp. sugar
1 tsp. salt
2 large eggs
1/2 cup low-fat milk

1
To make Filling: Heat oil in skillet over medium-high heat.
2
Add onions, and saute 7 minutes, or until beginning to brown.
3
Add thyme and garlic, and saute 1 minute.
4
Remove from heat, and stir in artichokes, olives (if using), parsley, and zest.
5
Cool.
6
To make Dough: Place flour, butter, sugar, and salt in bowl of food processor; pulse until mixture resembles fine meal.
7
Add eggs and milk, and pulse until Dough comes together.
8
Shape into log.
9
Slice log into 12 rounds.
10
Roll out each round into 1/8-inch-thick circle with rolling pin on well-floured work surface.
11
Preheat oven to 375F; coat baking sheet with cooking spray.
12
Brush Dough rounds with beaten egg (if using).
13
Spoon 2 heaping tsp.
14
cheese in center of each Dough round, then top with 3 Tbs.
15
Filling, leaving 1-inch border.
16
Sprinkle each tart with 2 tsp.
17
cheese, then fold in edges to partially cover Filling.
18
Brush edges with beaten egg (if using), and sprinkle with salt, if desired.
19
Bake 20 to 30 minutes, or until tarts are golden.

1656

kcal

Calories

119

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 large yellow onions, thinly sliced, 3 Tbs. chopped fresh thyme, 2 cloves garlic, minced (2 tsp.), and more.

Yes, Mini Artichoke and Onion Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Artichoke and Onion Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions