The artichoke savory tart is a simple and wholesome recipe made with puff pastry and a few ingredients, featuring a creamy filling that recalls traditional homemade rustic pies.
This is the classic grandmother’s artichoke savory tart, perfect to serve as an appetizer or as a main dish during artichoke season.
This recipe is perfect for the Easter Menu — it’s an original Easter appetizer, ideal for spring picnics and just as delicious as the sausage and potato savory tart, which you can find in my collection of artichoke recipes and in my book “La Sicilia è in tavola”.
A few days ago I bought very fresh artichokes: with half of them I prepared raw artichokes marinated in lemon with Parmesan flakes, and with the other half I decided to enrich my collection dedicated to tasty savory tarts, preparing this artichoke savory tart with a rich and creamy filling and a golden puff pastry crust, which disappeared in no time!
If I have piqued your curiosity and you’d like to know my recipe for the artichoke savory tart, follow me — we’ll prepare it together. But first, a reminder: if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look at these savory tarts:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the artichoke savory tart
- 2 rolls puff pastry (round)
- 8 artichokes
- 1 onion (medium)
- to taste Salt
- to taste Extra virgin olive oil
- 1 tbsp all-purpose flour (scant)
- 1.5 cups Milk
- 3/4 cup Grana Padano, grated (or Parmesan)
- 3/4 cup cooking cream (about 7 fl oz)
- to taste Black pepper
- as needed Milk (or beaten egg for finishing)
Tools
- Bowl
- Pans
- Baking dishes 9.5-10.25 in
- Oven
Preparation of the artichoke savory tart
Clean the artichokes: remove the toughest leaves and the fibrous part of the stem, then cut them to keep only the hearts. As you go, leave the artichokes soaking in water with lemon to prevent them from oxidizing and turning dark.
Cut each heart in half, remove the choke (if present) and slice thinly.
Sauté a chopped onion, add the artichokes, season with salt and let them become flavored; finish cooking by adding a little water.
When the vegetables are cooked but still slightly firm, push them to one side of the pan, add a tablespoon of flour, a little oil, let it brown, then mix everything together. Gradually add the milk and cook, stirring, until the mixture thickens and coats the artichoke hearts in a sauce.
Turn off the heat and let cool to room temperature.
Roll out one sheet of puff pastry on a baking tray, spread the artichokes over it, add the grated Grana Padano or Parmesan, the cream and a little black pepper if you like.
Cover with the second sheet of pastry and seal the edges; use the trimmings to make decorations.
Brush the surface with milk and bake at 356°F for 20-30 minutes or until the desired golden color is achieved.
Pay attention to the bottom of the tart: if you see that it is still pale, cover the top with aluminum foil and continue baking a few more minutes, placing the tray on the lower rack of the oven.
Let the tart cool slightly and serve warm.
You can assemble the tart the day before and keep it in the refrigerator, covered with cling film until ready to bake. Before baking, simply brush the surface with milk. If you assemble the tart in advance, be sure to add the artichokes only when cold.
Storage notes and tips
Store any leftover artichoke savory tart in the refrigerator, well sealed in an airtight container, and consume within 2 days after reheating.
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Is the artichoke savory tart a grandmother’s recipe?
Yes, the artichoke savory tart is a traditional grandmother’s recipe: simple and genuine, made with everyday ingredients such as puff pastry, artichokes and cheese. It is one of the most beloved rustic tarts in home cooking.
Can I assemble the artichoke savory tart in advance?
Yes, you can assemble the tart a few hours ahead and keep it in the refrigerator until it’s time to bake. This way the puff pastry will remain crisp and golden after baking, just like homemade rustic tarts.
Can the artichoke savory tart be frozen?
No, it is not recommended to freeze the artichoke savory tart because puff pastry tends to lose its flakiness after thawing. For best results, assemble it in advance and bake it when needed.
