Most of the time, all that is needed for a fantastic dish is a handful of quality ingredients, skillfully put together. That is the case with this artichoke tart recipe. Simply combine sautéed artichokes and crème fraiche into a filling and bake it into a flakey, golden pastry dough. The resulting pastry couldn't be fresher - perfect for luncheons and casual sunset dinners.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings artichoke quiche
- 2 pounds baby artichokes
- 1 lemon, halved
- 4 tablespoons butter
- 1 sheet frozen puff pastry, thawed
- 1/2 cup creme fraiche (substitute heavy cream)
- 3 large egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
How to make artichoke tart:
Remove the stems by snapping them off and then remove a thin slice off the bottom of each artichoke, discarding the pieces. Remove the tough, outer leaves, and then trim the tops of the remaining artichoke by slicing off a small amount of the leaves. Slice the trimmed artichokes in half, lengthwise, and rub each interior surface with the cut side of the lemon to prevent browning.
Melt the butter in a large skillet set over medium heat and sauté the prepared artichokes for 5 minutes, or until they turn tender. Transfer them to a plate and set aside for a moment.
Preheat the oven to 425F. Roll the puff pastry dough into a 12-inch square. Carefully transfer the dough to a 9-inch pie plate; trim and flute the edges of the dough.
Whisk the crème fraiche, egg yolks, salt, and pepper together until the mixture is smooth. Stir in the sautéed artichokes.
Pour the mixture into the prepared puff pastry and then bake it for approximately 25 minutes, until the pastry turns golden brown and the eggs are cooked though. Allow the pie to rest for 5 to 10 minutes before cutting and serving.
This artichoke tart, or quiche, recipe makes 6 servings.