Artichoke Heart Tart Recipe


The best part of this savory tart recipe is its awesome name. I baked an artichoke heart tart; the cute alliteration made my day.

As for preparation, I made my own Parmesan tart crust, filled it with fresh artichoke heart cream spread and topped it with Havarti cheese with dill. I served it with an arugula salad. Delicious!

It’s the time of the year again when I start my detox cleanse. I bought a bag of jumbo artichokes and made gallons of strained artichoke broth. I know it’s not very tasty (the smaller the artichokes you boil, the more bitter the taste is) but go for it. As a teenager, Maman (my mother) always gave us the artichoke broth to drink. She used to call it the detox diet drink for smooth, flawless skin, and it does work. Maman would always praise its therapeutic qualities and I guess it stuck with me. Artichokes are a diuretic, so take care if you have any medical conditions, and of course, consult a physician before starting a new diet.

1. Info for Artichoke Heart Tart Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Artichoke Heart Tart Recipe

  • 1¼ cups + 1 tablespoon all-purpose flour
  • 1½ teaspoons sea salt
  • 8 tablespoons cold unsalted butter, diced
  • 1 egg
  • 3-4 tablespoons ice water
  • 1 tablespoon garlic chives, snipped
  • 1 tablespoon fresh sweet basil leaves
  • cup sour cream
  • 6 tablespoons olive oil
  • 1 white onion, thinly sliced
  • 10 jumbo artichokes, boiled
  • 1½ teaspoons smoked paprika
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 2 ounces Havarti cheese with dill, freshly crumbled
  • 2 tablespoons Monterey Jack cheese, freshly grated

3. Directions:

  1. Preheat the oven to 350°F.
  2. For the tart shell:
  3. In a mixing bowl, combine 1¼ cups flour and ¾ teaspoon sea salt in a small bowl and place in the freezer for 30 minutes. Remove from the freezer and add the 8 tablespoons of cold butter, 1 egg and ice water. Blend until the mixture becomes thick. Add Parmesan and garlic powder. Make sure not to over-mix it.
  4. Dust a flat surface with the remaining flour. Place the dough and roll it out into a 13-inch dough round.
  5. Transfer to a round, non-stick, loose-bottomed, (9-inch) tart mold. Following the curve of the mold, crimp the dough against the edge and cut a little excess above the edge (the dough will shrink a bit while it bakes). Bake for 20 minutes, then let sit for at least 10 minutes.
  6. Making the artichoke cream spread:
  7. Pull off outer leaves, one at a time. Using a spoon, place the leaf against a cutting board and scrape out the pulpy and creamy part. Once all of the leaves are removed, scoop out the fuzzy, inside part, which is inedible and gather the artichoke heart.
  8. Reserve and slice 2 artichoke hearts and mash the rest into a creamy mixture with the back of a fork.
  9. In a saucepan, heat 2 tablespoons olive oil. Add the onions and cook for 8-10 minutes until golden, stirring constantly. Transfer to a food processor, adding as much oil as possible from the pan. Add the artichoke mixture. Blend until smooth. Season with salt and pepper. Add mustard and ¼ cup olive oil and briefly pulse 2-3 times until well emulsified. Pour into a mixing bowl. Add the sour cream, smoked paprika and herbs. Mix well.
  10. Assembly:
  11. Preheat the oven to 450°F.
  12. Fill the tart shell with the artichoke mixture. Top with the reserved sliced artichoke hearts. Finish with a thin layer of Monterey Jack cheese and crumbled Harvarti cheese. Place under the broiler for 2-3 minutes to get a nice golden, cheesy top.
  13. Remove from the oven and allow to rest for at least 10 minutes. Sprinkle with smoked paprika and garnish with a few herbs.
  14. Serve warm with a green salad.
  15. Bon appétit!

4. Tips and advices:

  • Little reminder on how to prepare artichokes:
  • Place a large bowl filled with water in the sink. Swirl the artichokes upside down in the water. Make sure there is no dirt trapped between the leaves. Remove the tough outer leaves. Remove the stems using a sharp knife.
  • Place the artichokes in a large pot. Cover them completely with water. Bring the water to a boil, then lower the heat to a gentle simmer. Throw the cut leaves and stems into the water of the pot (if you’re planning on drinking the artichoke liquid). Cook for about 40 minutes until the bottoms of the vegetables are tender. A good way to check is to poke the choke with a paring knife.
  • Remove the artichokes from the pot and let stand for about 5-10 minutes. Drain the artichokes thoroughly and let them cool a little (do not rinse and let the liquid evaporate).

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