Tomato, Olive, Artichoke, and Chickpea Tart

Wow, I haven’t posted in so long! Got totally consumed by wedding planning, then after the wedding was over I needed to take a little mental break! But now I’m back!

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1 package Filo dough (or Phyllo, or Fillo) – found in the freezer section
1 tomato or a package of cherry tomatoes
Pitted kalamata olives (or any kind of olives that you like)
1 can artichokes hearts, quartered
1 can chickpeas
olive oil


1. The Filo dough will need to be thawed. The instructions on the box typically say to put it in the refrigerator for 24 hours before use, to allow it to thaw. I’ve never actually done that. I’ve always thawed it in the microwave for about 60 seconds. I’m not saying it’s the best way to do it, I’m just saying it’s an option.

2. Preheat oven to 350. Unroll the Filo dough on a cookie sheet. I used about half the Filo sheets in the roll. Brush the top with olive oil.
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3. Top with sliced tomato, olives, artichoke heart, and chickpeas.
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4. Bake at 350 for 20 minutes, or until the edges of the Filo dough are crispy.
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