Despite the still chilly temperatures, spring has just made its warm entrance! It’s certainly not inferred from the snow that has fallen even at low altitudes these days, nor from the first warmth, gentle and yielding to the boldness of wind and rain! Yet for a few days now, I’ve occasionally heard the screeching of the bat colony that has nested above my balcony. It’s a sign that they’re about to come out of hibernation! And even on the pots, the first buds of my African daisies, strictly lilac-colored like my blog, have begun to peek out. In short, on the calendar, the long and merciless winter has finally ended, but we’ll have to wait a few more weeks to enjoy those beautiful spring days we’re used to! In the meantime, I leave you with this recipe perfect for an outdoor picnic, an informal lunch, as an appetizer or a main dish. It’s a very practical and versatile preparation and, given how quickly it is made, it will even be useful as a dinner saver. Of course, the base is butter-free and is a great compromise compared to those bought in supermarket fridge counters! And if you have unexpected guests, rest assured that with this trick, you’ll never be caught off guard!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day 6 Hours
- Preparation time: 40 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the quiche base (26 Ø mold):
- 1 1/2 cups all-purpose flour
- 1/3 cup semolina flour
- 1/2 cup lukewarm water
- 3 tbsps extra virgin olive oil
- 2 tsps poppy seeds (optional)
- 1 tsp salt
- 1 lb g pumpkin, cleaned
- 2 carrots
- 1 fresh green onion
- 3 artichokes
- 5 oz Certosa-type cheese
- 1/3 cup grated Parmesan cheese
- 1 bunch parsley
- to taste chives
- 1 1/2 tsp garlic powder (optional)
- to taste extra virgin olive oil
- to taste salt
Preparation:
Start by preparing the base of your savory tart following all the steps of the recipe and let it rest covered with cling film for about 30′ at least (fig. 1).
Meanwhile, take care of the filling by cutting the carrots into slices and the pumpkin into cubes (fig. 2).
In a pan, brown the thinly sliced green onion in a splash of oil for about 1′ (fig. 3).
Add the pumpkin and carrots and let them flavor over high heat for about 2′ (fig. 4).
Season with a teaspoon of chives and stir (fig. 5).
Cover with hot water without overdoing the quantity. Bring to a boil, then lower the heat, cover with a lid and cook for 25′ or until the pumpkin and carrots appear soft enough (fig. 6).
Once cooked, turn off the heat, remove all residual water, then adjust the salt and mix with a wooden spoon until the mixture is almost a puree. At this point, also add the Certosa cheese and mix well (fig. 7).
Meanwhile, wash and clean the artichokes, removing the more fibrous outer leaves, cut them in half and remove the internal “choke” with the help of a small knife (fig. 8).
Proceed to cut the heart into julienne and always remember to put the cleaned artichokes in lemon-acidulated water to prevent them from blackening (fig. 9).
Once all the artichokes are cleaned, blanch them for about 8′ in slightly salted boiling water (fig. 10).
Drain them very well and season with a splash of oil, garlic powder if you like, coarsely chopped parsley, and a pinch of salt (fig. 11).
Roll out the dough to a thickness of 1/16 inch and transfer it to a pan about 2 inches thick previously oiled, then gently adhere it to the edges (fig. 12).
Prick the bottom with the prongs of a fork and fill it with the pumpkin cream, spreading it evenly with the help of a spoon (fig. 13).
Garnish with julienne artichokes as you like (fig. 14).
Sprinkle with grated Parmesan cheese and place in a preheated oven at 375°F for 40′. The dough should appear slightly golden (fig. 15).
Remove from the oven and serve slightly warm.
And voilà…your savory tart with pumpkin cream and seared artichokes is ready to be enjoyed!
Enjoy from FeFè’s kitchen!
