If you are looking for a simple and delicious recipe to include among the Easter appetizers or for an Easter Monday picnic, the savory tart with artichokes and sausage might be just what you need. It’s a shell of flaky shortcrust pastry that encloses a soft and tasty filling made of sautéed artichokes, sausage, and a light butter-free béchamel, creating a delightful blend of flavors, perfect also as a different kind of main course. Making this tart is extremely simple: just briefly sauté the artichokes in a pan, brown the crumbled sausage and mix everything with the béchamel. You can further enrich the filling with grated parmesan or another cheese of your choice. The versatility of this tart makes it ideal served hot or cold, being a tasty option also for the lunch to take to work.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 45 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for a savory tart with artichokes and sausage of 9.5 inches in diameter
If you are celiac, besides using a gluten-free shortcrust pastry (or a gluten-free puff pastry), make sure the following ingredients have the “gluten-free” label: sausage, cornstarch.
- 1 roll shortcrust pastry (or puff pastry)
- 3 large artichokes (or 4 smaller ones)
- 5.3 oz sausage
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- to taste salt
- A few leaves mint
- 1 egg
- 1 oz Parmigiano Reggiano DOP (grated)
- 1 lemon (to clean the artichokes)
- 7 oz milk
- 0.35 oz cornstarch
- 1 pinch salt
- 1 pinch nutmeg
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan non-stick 10-inch diameter
- 1 Bowl
- 1 Saucepan
- 1 Baking Pan 9.5-inch diameter
How to Prepare the Savory Tart with Artichokes and Sausage
To prepare the savory tart with artichokes and sausage, start by cleaning the artichokes. Here you’ll find a video tutorial that explains how to do it if you’re not familiar. As you clean them, put them in water and lemon juice to prevent them from browning. Once cleaned, cut them in half and remove any internal beard (1). Then cut them into fairly thin slices (2). Also clean the stems by removing the outer part and slice them (3).
Pour the oil into a large non-stick pan, add the garlic (4) and let it brown for about a minute, then add the artichokes (5). Season them with salt and mint. Let them brown for about a minute, stirring often, then pour in a scant glass of hot water or vegetable broth (6).
Stir, cover with a lid, and let them stew over medium heat for about 12 minutes. When they are tender, remove the lid and allow the cooking liquid to evaporate (7). Transfer them to a bowl and, in the same pan without adding any more seasoning, crumble the sausage after removing the casing. Break it up well with the back of a spoon (8), then let it brown for 3 or 4 minutes (9). Turn off the heat and transfer it to the bowl with the artichokes.
Prepare the butter-free béchamel as indicated in this recipe (10) and let it cool slightly. Of course, if you prefer, you can use the classic béchamel recipe. Then pour it into the same bowl where you placed the artichokes and sausage (11). Mix well and add the Parmesan and the egg (12).
Mix carefully to perfectly combine the ingredients (13). Unroll the shortcrust pastry and, keeping the parchment paper underneath, use it to line a 9.5-inch diameter baking pan. Prick the bottom with a fork (14).
Pour the filling into the shortcrust pastry and spread it evenly. Fold the edges inward to form a border (15). Bake the savory tart with artichokes and sausage in the preheated oven at 375°F (static) for 35-40 minutes, then remove it from the oven (16) and let it rest for at least 10 minutes before serving.
You can enjoy the savory tart with artichokes and sausage either warm or at room temperature, as an appetizer or as a main dish.
Storage
The savory tart with artichokes and sausage can be kept at room temperature for 4-5 hours. For longer periods, it’s better to store it in the refrigerator, where it keeps well for two or three days.
Tips and Variations
Instead of sausage, you can use bacon to brown in the pan, or cooked ham or speck, which do not need to be precooked.
