The artichoke savory tart is a classic rustic tart prepared during artichoke season and for the Easter holidays.
It’s an easy and tasty recipe to make as an appetizer, to enrich your party buffet, to take on a picnic or as a light main course to serve with a salad.
One of the advantages of savory tarts is that they can also be prepared well in advance.
Once ready, simply heat them briefly in the microwave or for a few minutes in the oven and they’ll regain their crispness.
The artichoke tart is very versatile both for the dough and for the filling.
For the dough you can choose between puff pastry, shortcrust pastry or a simple oil-based dough. As for the filling, you can opt for artichokes and ricotta, artichokes and speck, artichokes and sausage, and so on.
The filling I will prepare today is made with artichokes flavored with anchovy fillets for a richer, more savory taste.
All enclosed in a thin, light oil-based dough made only with a little flour, water and olive oil.
You’ll smell the wonderful aroma released by the artichokes while baking.
So what are you waiting for? Take advantage of the coming spring season to enjoy artichokes with this delicious recipe!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 4-6 servings
- Cuisine: Italian
Ingredients
- 2 cups bread crumbs
- 10 artichokes
- 6 anchovy fillets (in oil)
- 4 tbsp Parmigiano Reggiano (grated)
- 1 egg
- 1 clove garlic
- 1 lemon
- 1 cup white wine
- 4 tbsp extra virgin olive oil
- 1 sprig parsley
- 1 bay leaf
- 2 1/2 cups 00 flour (type 00)
- 2 tbsp extra virgin olive oil
- 1 cup warm water
- to taste salt
Preparation
First, prepare the dough.
In a bowl place the flour, add the olive oil and the warm water in which you dissolved the salt.
Start stirring with a spoon until the mixture begins to come together.
Add a few tablespoons of water if the dough turns out too firm.
Transfer the dough to a floured work surface and knead it with your hands until it becomes smooth and homogeneous.
Form a ball. Cover it with plastic wrap and let it rest at room temperature for at least 30 minutes.Then clean the artichokes by removing the thorns, the tougher outer leaves and the fuzzy choke.
Cut them in half. Then immerse them, as you go, in water acidified with lemon juice to prevent browning. Once cleaned, slice them thinly.
Set a large skillet over the heat with 3 tablespoons of extra virgin olive oil. Add a bay leaf, the garlic clove in its skin (smashed), 1/2 cup of wine, a splash of water and salt.
Cover and cook over medium heat for about 15 minutes.
Once cooked, remove the garlic and bay leaf and let the artichokes cool.
Meanwhile, put the bread crumbs in a food processor with 1 clove of garlic, 1 sprig of parsley, the anchovy fillets in oil and the Parmigiano.Take the dough again after it has rested.
Divide it into two parts and roll both out with a rolling pin to obtain 2 discs about 1/8 inch (3 mm) thick.
Use one of the discs to line a nonstick springform pan (diameter 10 5/8 inches).
Spread a layer of artichokes over it, cover them with a thin layer of the breadcrumb mixture prepared earlier and season with a drizzle of extra virgin olive oil.
Continue alternating layers of artichokes, breadcrumb mixture and a drizzle of oil until the ingredients are used up.Cover the tart with the other disc of dough. Prick it lightly. Seal the edges well.
Finally brush the surface with a beaten egg. Bake the tart at 374°F (conventional oven) for about 40 minutes.
It should become lightly golden on top.
Serve warm or, even better, at room temperature.
Notes
If you like this recipe you might also be interested in Easter pie (Torta pasqualina) and Pan-fried stuffed artichokes
