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.


  • 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


  1. 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.
  2. Preheat oven to 375F
  3. 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.
  4. In a separate bowl whisk together the eggs, mascarpone or sour cream and half and half
  5. In a separate bowl whisk together the eggs and half and half.
  6. Divide and spread the vegetable mixture between the tart pans.
  7. Divide and sprinkle the cheese over the vegetables.
  8. Divide and pour the egg mixture over the tarts.
  9. 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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