With its flaky crust, creamy filling, and beer-enhanced tapenade, this tart will put you in a summertime frame of mind, even in the midst of another winter storm warning.
Active preparation time: 30 minutes
Total time: 45 minutes
Serves: 4–6
Crust
1 package frozen phyllo dough, thawed
2–3 Tbs (1–1½ fl oz/30–44 ml) extra-virgin olive oil
Filling
2 ripe tomatoes, any variety
2 cup quartered artichoke hearts
1 cup feta cheese
1 clove garlic, thinly sliced
2 Tbs (1 fl oz/30 ml) extra-virgin olive oil
½ tsp crushed red pepper flakes
1 Tbs fresh parsley, chopped
Kosher salt
Black pepper
Preheat the oven to 375°F (191°C). Slice the tomatoes into ¼-inch (6 mm) slices. Place the slices on paper towels to drain while preparing the crust.
For the crust, gently place 1 sheet of phyllo dough in the center of a lightly oiled sheet pan or pie pan. Brush lightly with olive oil. Place a second sheet on top of the first sheet and repeat the process until you have at least 8 layers of dough.
Arrange the artichoke hearts in a single layer on top of the phyllo sheets. Be sure to leave at least a 1-inch (25 mm) border around the tart. Place the tomatoes slices neatly on top of the artichokes. Top the tomatoes with sliced garlic. Cover the tart evenly with the feta cheese. Drizzle with olive oil. Sprinkle pepper flakes and parsley on top. Season to taste with salt and pepper. Bake until the feta begins to turn golden brown and the crust is crisp on bottom, 10–12 minutes. Let cool slightly before cutting.
Tapenade
¾ cup black or green olives
1 clove garlic
2 Tbs (1 fl oz/30 ml) extra-virgin olive oil
2 Tbs (1 fl oz/30 ml) summer-style or light wheat beer
Kosher salt
Black pepper
Combine the olives, garlic, olive oil, and beer in a food processor and pulse in short bursts until the mixture reaches the desired consistency. I prefer mine a bit coarse. You can also make this by mincing the olives and garlic, then whisking all the ingredients together. Check the saltiness before adding salt and pepper as olives tend to be very salty.
To serve, place a portion of the tart on each plate and serve with a spoonful of Summer-Ale Tapenade on the side or on top. Garnish with fresh parsley or even a nice green salad.
Beer Suggestions: New Belgium Sunshine Wheat (Fort Collins, Colorado), Bells Oberon Ale (Kalamazoo, Michigan), Modern Times Fortunate Islands (San Diego, California).