Artichoke and Olive Tart

This Artichoke and Olive Tart combines the rich flavors of Mediterranean artichokes and olives on a crispy, Paleo-friendly crust, making it a delightful pizza alternative. Perfect for a healthy yet indulgent meal, it's simple to prepare and bursting with flavor.

Ingredients

• Almond flour - 1 cup
• Coconut oil - 2 tablespoons, melted
• Egg - 1 large
• Sea salt - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Artichoke hearts - 150 grams, drained and chopped
• Kalamata olives - 100 grams, pitted and sliced
• Cherry tomatoes - 100 grams, halved
• Fresh basil - 1/4 cup, chopped
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, melted coconut oil, egg, sea salt, and dried oregano. Mix until a dough forms.
3. Press the dough evenly into the bottom and sides of a small tart or pie dish to form the crust.
4. In a separate bowl, mix the chopped artichoke hearts, sliced Kalamata olives, halved cherry tomatoes, chopped basil, olive oil, and minced garlic.
5. Spread the artichoke and olive mixture evenly over the crust.
6. Bake the tart in the preheated oven for 20 minutes, or until the crust is golden and the toppings are heated through.
7. Remove from the oven and let cool for a few minutes before slicing.
8. Serve warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 27 g
• Saturated Fat: 8 g
• Unsaturated Fat: 19 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from olives and coconut oil.
• Contains fiber and antioxidants from artichokes and tomatoes.

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