-
1
First, remove the leaves from the rosemary sprigs.
-
2
Youll only need two or three.
-
3
Put the rosemary leaves and garlic into your food processor and chop.
-
4
Add the flour and salt, and chop again to combine.
-
5
Cut the butter into pieces and add it in.
-
6
Pulse until the mixture consists of large crumbs.
-
7
Add in the water 1 Tbsp at a time and pulsing after each addition.
-
8
After 4 Tbsp have been added, pulse to see if the mixture will form a ball.
-
9
If not, add another Tbsp of water.
-
10
Otherwise, remove the dough from the food processor.
-
11
Place the ball of dough in a small resealable bag and flatten it a bit.
-
12
Refrigerate it for an hour.
-
13
You can also freeze it at this point if youd like.
-
14
Next, roll out the dough on a well-floured surface into a circle big enough for an 11 tart pan.
-
15
Press the dough into the tart pan and trim it to fit.
-
16
Preheat the oven to 375 degrees.
-
17
Sprinkle the bottom of the tart shell with mozzarella and feta cheese.
-
18
Sprinkle the artichokes over the cheese, and then set some of the tomato slices on top.
-
19
Add a second layer of the cheeses, artichokes, and tomatoes.
-
20
Cover with mozzarella cheese.
-
21
Bake until the crust is golden brown and the cheese is golden and bubbly, about 40 minutes.
-
22
Cool on a rack for 10-15 minutes before slicing.
