The artichoke and potato tart in the air fryer is a cheesy, truly tasty savory pie.
With a crispy base of puff pastry and a soft, flavorful filling, enriched with parmesan and a melted cheese that makes it irresistibly stringy when cut.
This is a recipe with artichokes and potatoes perfect for when you want to serve something yummy but homemade, ideal both as a main dish or a vegetarian second course. The air fryer allows for a well-golden result without turning on the oven, and the contrast between the crumbly base and creamy heart is the real strength.
Every time I make it, the whole family is delighted. And every time I personalize it by changing the type of cheese or adding other types of vegetables.
Let’s be honest, artichokes enrich every dish with their strong and unique flavor that I particularly love.
With this artichoke and potato savory pie, you can serve it for dinner or as an appetizer or second course.
Every occasion is a good one to enjoy it.
I also recommend
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Artichoke and Potato Tart in Air Fryer
- 4 artichokes
- 3 medium potatoes
- 1 oz grated parmesan
- 2.5 oz melted cheese
- to taste fine salt
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 1 puff pastry
- 1 egg yolk
- 1 teaspoon milk
- to taste sesame seeds
Tools
- 1 Pan
- 1 Air Fryer
- 1 Baking Pan
- 1 Knife
- 1 Peeler
- 1 Fork
- 1 Parchment Paper
- 1 Brush
Steps for Preparing the Artichoke and Potato Tart in Air Fryer
To prepare the delicious artichoke and potato tart in the air fryer, start by cleaning the vegetables.
Peel the potatoes with a peeler, wash them and cut them into small cubes or thin slices: the more regular, the more evenly they will cook.
Clean the artichokes, remove the harder outer leaves, tips, and inner beard, then cut them into wedges and keep them in water with lemon to prevent browning.
In a large pan, heat a drizzle of extra virgin olive oil and brown the potatoes over medium heat, stirring often. After a few minutes, about 3-4, add the well-rinsed and drained artichokes, and adjust the seasoning
and continue cooking until the vegetables are soft but not mushy.
Remove from heat and add the grated parmesan
The melted cheese,
mix well to blend all the ingredients evenly.
Meanwhile, prepare the puff pastry, for the recipe click HERE or, if you don’t have time, you can buy it ready-made. Spread it on a baking pan round for air fryer d. 20 lined with parchment paper, or lightly grease it and prick the bottom with the tines of a fork
Pour the mixture and level it
Cover with the puff pastry and slightly fold the edges of the dough inward and always prick with the tines of a fork
In a bowl, beat an egg yolk with a teaspoon of milk and brush with a kitchen brush over the entire surface. Sprinkle with sesame seeds
Cook at 320°F for about 20-25 minutes in the air fryer or until golden.
After cooking, let it rest for 5 minutes and serve hot, stringy, and crispy. Enjoy from Barbara!
Storage
To store the stringy artichoke and potato tart, first let it completely cool; at room temperature, it can be kept for only 4-6 hours, covered with paper or a clean cloth, while in the refrigerator, wrapped in plastic wrap or in a airtight container, it can be stored for up to 2-3 days. To reheat it, use the air fryer for 5-7 minutes at 320-338°F, to keep it crispy outside and stringy inside. If you want to store it longer, you can freeze it: cut it into portions, wrap them in parchment paper and plastic wrap or a freezer bag, where it can last up to 2 months; before cooking, thaw it in the fridge for 4-6 hours and then reheat it in an air fryer or oven. To maintain the stringy heart, avoid freezing it with the cheese completely melted: let it cool first, so when reheated it remains creamy and stringy as freshly made
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FAQ (Frequently Asked Questions)
How long should I bake it in a static oven?
Bake at 356°F for 30-35 minutes until golden.
