Weight Watchers olive and artichoke tart recipe

Weight Watcher's olive and artichoke tart can be made in just one hour and works well as a low-calorie light dinner served with a side salad.

This olive and artichoke tart recipe, created by WW – the new Weight Watchers - serves six people. It's a delicious low-fat recipe if you're counting calories and trying to lose weight. It's also vegetarian if you're trying to reduce your meat intake and follow a more plant-based diet. We recommend making this tart for dinner and you can simply take it to work in a Tupperware the next day for a cold light lunch. Serve with some seasonal greens, roasted veg, or a crunchy green salad. It's also tasty picnic treat or summer garden party lunch that the whole family can enjoy together. It's only 7 SmartPoints per serving if you're tracking your meal points.

Ingredients

• ½ tablespoon plain flour, for dusting
• 375g sheet ready-rolled light shortcrust pastry (215g used)
• 4 large eggs, lightly beaten
• 100g half-fat crème fraîche
• 25g vegetarian Italian-style hard cheese, grated
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus extra to serve
• 2 tablespoons finely chopped fresh dill, plus extra to serve
• 400g tin artichoke hearts in water, drained and sliced
• 100g pitted green olives in brine, drained and halved
• Mixed salad leaves, to serve

Method

1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Lightly dust a work surface with the flour, unroll the pastry, then use a rolling pin to further roll it out to a circle that’s 25cm in diameter and 3mm thick.
2. Line a 20cm fluted loose-bottomed tart tin with the pastry, then trim and discard the excess. Prick the pastry all over with a fork, then transfer to the fridge and chill for 20 minutes.
3. Line the chilled pastry case with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and bake for a further 5-10 minutes, until just golden.
4. Meanwhile, put the eggs, crème fraîche, 4 tablespoons of the cheese and all of the herbs into a medium bowl and whisk to combine. Season to taste. Scatter the artichoke hearts and olives over the base of the baked pastry case, then pour over the egg mixture. Scatter over the remaining cheese, then bake for 20-25 minutes, or until the filling is set and golden
5. Set aside to cool slightly, then scatter over the extra parsley and dill. Cut the tart into wedges and serve with the salad leaves. This Mediterranean-style tart is delicious served with a simple side salad.