For the filling:
1 teaspoon extra-virgin olive oil, plus extra for drizzling
? cup thinly sliced onion
1 teaspoon minced garlic
1 ? cups cooked, shredded chicken, optional
? cup halved cherry to grape tomatoes
? cup crumbled feta cheese
? cup drained, chopped marinated artichoke hearts
cup pitted, chopped Kalamata olives
1 tablespoon minced pepperoncini, optional
1 teaspoon chopped fresh herbs, such as oregano, thyme, or rosemary, or a combination
For the crust:
6 sheets phyllo dough
Olive oil spray


1. In a large, heavy skillet, heat the 1 teaspoon olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes, or until golden. Remove from the heat and stir in the chicken, if desired, the tomatoes, feta cheese, artichoke hearts, olives, pepperoncini, if desired, and herbs. Set aside.
2. Make the crust: Preheat the oven to 375 degrees F. Lay 1 sheet of phyllo on a large nonstick baking sheet of 9- or 10-inch pizza pan and spray well with olive oil spray. Fold in half lengthwise and spray gain. Repeat with the remaining phyllo sheets, angling one over the other on a slight diagonal to form a circle. Roll edges in to form a rim, moistening with water to seal.
3. Spread the filling over the crust. Drizzle some additional olive oil over the filling and bake 20 to 25 minutes, or until the rim is golden brown. Serve immediately.
The crust for this vegetable-filled tart is made of phyllo, delicate sheets of dough that can intimidate novice cooks. With a little care, the dough is simple and fun to work with: To keep the dough moist and flexible, stack the number of sheets you need for the recipe, lay a piece of wax paper directly on the top sheet, and over that place a damp cloth or dish towel. Replace the wax paper and damp towel over the top of the stack each time you remove the top sheet of phyllo. Wrap and put away the remaining dough immediately, or it will become dry and unworkable. For a vegetarian tart, leave out the optional chicken.
Mediterranean Pizza Tart
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