And here it is a my decidedly rustic artichoke tart. I made this whilst in Italy and even my dad, who is extremely critical of food managed to enjoy it!
This is a typical example of a meat free meal which is just as tasty, filling and satisfying. A filling made with ricotta cheese, eggs and artichokes makes it perfect for a meal. You can enjoy it with a green salad and olives too.
- Prep Time : 45 minutes
- Cook Time : 1h 05 min
Wash, clean and cut the artichokes into quarters, see my tutorial.
Cook the artichoke hearts in hot salty water. Boil for 8-10 minutes. Drain and set aside.
Make the pastry by quickly mixing the flour, egg, salt and softened butter; work with your hands and make a smooth ball. Add a little cold water if the pastry feels too dry.
With a rolling pin flatten the pastry and lay it on a greased round baking tray. Prick it with a fork all around the base and cook it in the oven at 180C for 15 minutes until slightly golden.
Make the filling by whisking the eggs until pale and creamy with a pinch of salt. Chop the parsley finely and the garlic cloves and add them to the egg mixture. Add the ricotta cheese and gently stir it in.
Pour the filling onto the cooked pastry
Lay the artichokes on top. Drizzle with olive oil to avoid the artichokes getting too dry whilst cooking. Cook at 180C for 35-40 minutes
As I have used parsley in this tart I am entering it into Cooking with Herbs over at Lavender and Lovage.