Tortine di Carciofi e Zucchine – Little Artichoke and Zucchini Tarts
Savory vegetable tarts are a good first course alternative to meat. Using prepared puff pastry to line the tart shells speeds the process. This recipe uses 5 x 1-inch round tart pans but a 9 x2 inch single tart pan will also work.
Ingredients
- One sheet frozen puff pastry, thawed but kept cold
- 1 tbsp grainy mustard
- 2 tbsp olive oil
- 1/2 cup chopped prosciutto di Parma to ingredient list just above leeks
- 1/2 cup minced leeks
- 1 1/2 cup shredded zucchini
- 3 artichoke hearts from 9-ounce frozen package, defrosted and chopped
- salt and pepper to taste
- 1 tbsp minced thyme
- 1 1/2 cups grated Asiago or Swiss cheese
- 4 eggs
- 1/3 cup half and half
- 2 tbsp mascarpone
Directions
- Roll the dough out into a 12 by 14 inch rectangle; cut four 6 1/2 inch rounds and line each of 4 tart shells with the dough. Brush the mustard evenly over each one and set aside.
- Preheat oven to 375F
- Heat the oil in a medium size sauté pan; add the leeks and zucchini and cook until the mixture softens. Stir in the artichoke hearts and season everything with salt and pepper. Transfer the mixture to a bowl, stir in the thyme and allow to cool for 5 minutes.
- In a separate bowl whisk together the eggs, mascarpone or sour cream and half and half
- In a separate bowl whisk together the eggs and half and half.
- Divide and spread the vegetable mixture between the tart pans.
- Divide and sprinkle the cheese over the vegetables.
- Divide and pour the egg mixture over the tarts.
- Place the tarts on a baking sheet and bake 20-25 minutes or until the filling is nicely browned, the tart filling is firm and the crust edge is golden brown. Serve hot
This recipe was featured on Season 19 - Episode 1914.
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