Savory tart with artichokes and potatoes is an easy and tasty recipe with a simple procedure that suits various occasions. As an appetizer or main course, it’s an exceptional savory tart to share with family and enjoy slice by slice.

The artichoke savory tart is perfect for being prepared for outings, as it is delicious even cold and can be easily transported.

And as always, when artichokes are involved, the recipe is particularly suitable for the Easter period, being a valid suggestion for the Easter Monday picnic. It fits any occasion, a perfect dish for a quick lunch or dinner, to enrich an aperitif or buffet, or to bring to friends’ or to the office.

It’s a vegetarian recipe that is extremely simple to prepare and, thanks to its simple and delicate flavor, always pleases everyone.

The freshness of the artichokes and their sweet and bitter taste is captivating for its uniqueness and pairs well with all favorite ingredients, making a rustic tart with a new flavor every time.

This savory tart can be baked in a traditional oven, whether static or fan-assisted, or in an air fryer: all three methods are described in the recipe.

Difficulty: Very Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

234.84 Kcal

calories per serving

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Energy 234.84 (Kcal)
Carbohydrates 17.37 (g) of which sugars 1.03 (g)
Proteins 9.49 (g)
Fat 14.13 (g) of which saturated 2.25 (g)of which unsaturated 1.53 (g)
Fibers 2.46 (g)
Sodium 385.19 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Savory Tart with Artichokes

1 shortcrust pastry (or puff pastry)
5 artichokes
2 potatoes (medium)
1 spring onion
2 eggs (+1 yolk for brushing)
3 tablespoons Parmesan (be generous)
1 bunch parsley
1 lemon
to taste extra virgin olive oil
salt
pepper
3.5 oz scamorza (or provolone)

Tools

Pans
Baking Dish 24
Bowl
Air Fryers

Steps

Savory Tart with Artichokes

Start by cleaning the artichokes, as described in the cooking guide: how to clean artichokes. Remove the outer leaves, cut off the tips, clean the stem, and keep the part closest to the artichoke. Then cut the artichokes in half and clean out the central fuzz.
Now cut the artichokes into thin wedges and as they are ready, immerse them in lemon-juiced water.
Peel the potatoes, wash them, and cut them into pieces.
(They should be cut to the same size for even cooking).
In a pan, heat the oil with a chopped fresh spring onion.
(If you don’t like spring onion, you can replace it with a clove of garlic in its skin).
Add the potatoes and let them flavor for a few minutes.
Add the sliced artichokes as well.
Cook for a few minutes, stirring to prevent the vegetables from sticking, then deglaze with white wine.
Once it has evaporated, add a ladle of broth and cook for 15-20 minutes until the artichokes and potatoes are tender.
Near the end, season with salt and pepper, add the chopped parsley, and mix.
Once cooked, turn off the heat and let cool in a large bowl.
In the meantime, beat the eggs in a bowl with grated cheese, chopped parsley, and a pinch of salt and pepper.
Once the vegetables have cooled to room temperature, add the eggs and diced scamorza; mix gently and thoroughly.
Line a round baking dish (about 9.5 inches in diameter) with the pastry and its paper, then prick the bottom of the pastry with a fork.
Fold the edges of the pastry inward.
Brush the edges with a brush.
Bake the savory tart in a preheated fan-assisted oven at 392°F for about 20-25 minutes or until the pastry reaches a golden color.
If you have a static oven, bake the tart at 392°F for about 30-35 minutes or until the pastry is golden.

If you have an air fryer, prepare the tart in the air fryer basket as described in the recipe, then cook at 392°F for about 15-18 minutes or until the pastry edges are golden.

(Remember that every oven and air fryer has different times and temperatures, so check).
Remove the savory tart with artichokes and potatoes from the oven, let it rest for 5-10 minutes, then serve warm or at room temperature.
You can place it in your picnic basket and take it with you on a trip or for the Easter Monday outing. If you love recipes with potatoes and artichokes, try this savory tart with artichokes, you’ll be delighted!
Enjoy your meal.