It’s always about Artichokes at my house, anytime of year. A savory tart is always one of my favorites. They are a little labor intensive due to the steps involved. Although Artichokes are out of season, they never are out of season at my house.
I like to have Pie Crusts (Pate’ Brisee), in my Freezer and ready to go at anytime. If you are using store bought pie crusts, be sure that there is no sugar in your product, as it can alter your end result considerably. If you are making Pate’ Brisee, you can wrap them in plastic wrap and keep in your freezer for up to a month. Prebake your crust for 15–17 minutes and let cool. In the meantime, gather your ingredients and prepare your filling.
I like to keep the cooking water from certain vegetables in my freezer. I especially like to do this for artichokes, as it’s not every day you are preparing them. I like to keep it handy for adding flavor to Artichoke Risotto or Artichoke pasta dishes. I often do this while they are in season and artichokes are in abundance. The cooking liquid adds great flavor to frozen artichoke hearts. Do not use the canned variety. I even have fresh artichoke hearts cooked and frozen. Today, I used a mixture of fresh and frozen. Yes, I had to buy an extra freezer for all this extra planning.
If you do not have the extra cooking liquid, you can use vegetable broth. Here is the recipe to a great, savory tart.
Ingredients: 8 small fresh artichokes, cleaned and cooked (water method), for about an hour. Reserve your water.
If you are finding artichokes expensive in your area, just buy one. Clean, cut, boil and reserve your water. You can search here on my blog “Artichokes,” for directions on how to clean them properly. You will need about 2 cups of cooking liquid.
A large skillet
A 9 or 10 inch Quiche pan about 2 inches or so deep.
Here is a similar one to mine. I love the non stick, don’t you? About 8-10 artichoke quarters or about 15 or so frozen artichoke hearts. I used a combination of fresh and frozen, cut down in similar size.
3 tablespoons of oil
2 teaspoon of salt
2 teaspoons of pepper
1/4 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
4-5 large eggs, room temperature
1/2 cup Parmigiano Reggiano cheese
2/3 cup whole milk Ricotta
Method: Texture is everything, when it comes to a savory tart. Unlike Quiche, which contains cream, Italian tarts can be slightly more dense, almost meaty without the use of meat at all. Great for those of you who are vegetarians. This tart is the perfect example.
Heat your oil in your skillet to medium/high. Carefully mix in your carrots, celery and onion until fragrant. Add one teaspoon of salt. Carefully add your cut up artichokes. Add the remainder of your salt, pepper and mix. When your artichokes are almost stuck to the pan, add your artichoke liquid, a little at a time. Keep adding until almost dry again. Set aside and let cool.
In a standing mixer, mix together your eggs, Parmigiano Reggiano, Ricotta cheese until somewhat smooth.
Prebake your pie shell for 15-17 minutes. I love to use non-stick, removable bottom pans.
Cook your artichokes as directed above.
Combine your eggs, ricotta and cheese.
Line your cooled tart shell with your artichokes.
Place your tart pan in a parchment lined baking sheet. This is to protect your oven from overflow during baking, cutting down on cleanup.
Gently pour your egg mixture over your artichokes.
I like to sprinkle a little extra Parmigiano Reggiano cheese. That greenery isn’t parsley, it’s celery, right out of my garden. You can use what you like.
Bake in a Pre-heated 325 degree oven for 30 minutes or until set.
Let cool before serving.
Here is another look inside. It’s the perfect take along lunch as it can be eaten room temperature.