A Lenten dish, this artichoke tart was once very time consuming to make given that the recipe called for ten whole artichokes. I have simplified this using frozen artichoke hearts.
- 2 puff pastry sheets, defrosted and kept covered and cold
- 4 tablespoons Filippo Berio extra virgin olive oil
- 2 medium size leeks, white part only, thinly sliced
- 2 boxes frozen artichoke hearts, defrosted and thinly sliced
- 1/3 cup dry white wine (We used Bolla Suave.)
- 2 tablespoons flat leaf parsley, finely minced
- 2 tablespoons fresh marjoram, finely minced
- 1/2 teaspoon salt
- Grinding black pepper
- 2 large eggs
- 1/4 pound Montasio cheese, grated (About 2 cups )
- Preheat the oven to 375°F.
- On a floured surface, roll one sheet of the puff pastry to fit a 9-inch tart pan with a removable bottom. Roll a second sheet between two sheets of parchment paper into a 10-inch diameter and refrigerate it with the tart lined shell while you make the filling.
- In a large sauté pan, heat the olive oil and add the leeks; cook until they soften, then add the artichoke hearts and cook over low heat for 10 minutes. Add the wine, raise the heat to high and allow wine to evaporate. Stir in the parsley and marjoram and season with the salt and pepper. Allow to cool a few minutes.
- In a separate bowl beat the eggs until frothy.
- Transfer the artichoke mixture to the tart pan and spread evenly in the pan. Sprinkle the cheese evenly over the top then pour the eggs over the top.
- Cover with the second sheet of puff pastry and trim the edges. With the leftover pastry, make some cut outs for the top.
- Bake for about 40 minutes or until the pastry is nicely browned.
- Cool slightly, then cut into wedges to serve
- Tip: This can also be made without a second sheet of pastry for the top.
This recipe was featured on Season 24 - Episode 2404.
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