Although temperatures are still cold, spring has just made its mild entrance! You certainly wouldn’t guess it from the snow that has fallen even at low altitudes in recent days, nor from the first warm spells, gentle and yielding to the boldness of wind and rain! Yet for a few days now I occasionally hear the chirping of the colony of bats that nested above my balcony. It’s a sign they’re about to emerge from hibernation! And on the pots, the first buds of my African daisies have appeared, strictly lilac colored, like my blog. In short, on the calendar the long and merciless winter has finally ended, but we’ll have to wait a few more weeks before enjoying those beautiful spring days we’re used to! In the meantime, I leave you this recipe perfect for a picnic outdoors, for an informal lunch, as an appetizer or as a main course. It’s a very practical and versatile preparation and, given how quickly it can be made, it will even be useful as a last-minute dinner saver. Obviously the base is butter-free and is a great compromise compared to those bought in supermarket refrigerated counters! And if you have unexpected guests, rest assured that with this trick you’ll never be caught unprepared!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Day 6 Hours
- Preparation time: 40 Minutes
- Portions: pan Ø 10.25 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups type 0 flour (all-purpose)
- 1/3 cup re-milled durum wheat semolina
- 7 tbsp warm water
- 3 tbsp extra virgin olive oil
- 2 tsp poppy seeds (optional)
- 1 tsp salt
- 1.1 lbs pumpkin, already cleaned
- 2 carrots
- 1 spring onion
- 3 artichokes
- 5.3 oz Certosa-style cheese (soft spreadable cheese)
- 1.4 oz grated Parmesan cheese
- 1 bunch parsley
- to taste chives
- 1 1/2 tsp garlic powder (optional)
- to taste extra virgin olive oil
- to taste salt
Preparation:
Start by preparing the base for your savory tart following all the steps of the recipe and let it rest covered with plastic wrap for at least about 30 minutes (fig. 1).
Meanwhile, prepare the filling by slicing the carrots into rounds and the pumpkin into cubes (fig. 2).
In a pan, sauté for about 1 minute the spring onion, thinly sliced, with a drizzle of oil (fig. 3).
Add the pumpkin and carrots and sauté briefly over high heat for about 2 minutes to develop flavor (fig. 4).
Season with a teaspoon of chives and stir (fig. 5).
Cover with hot water without exceeding the amount. Bring to a boil, then lower the heat, put a lid on and cook for 25 minutes or until the pumpkin and carrots are tender (fig. 6).
Once cooked, turn off the heat, drain off any remaining water, then season with salt and mash with a wooden spoon until the mixture is almost a purée. At this point add the Certosa-style cheese and mix well (fig. 7).
Meanwhile, wash and trim the artichokes, removing the outer tougher leaves, cut them in half and remove the internal “choke” with the help of a small knife (fig. 8).
Proceed to cut the heart into julienne strips and always remember to place the cleaned artichokes in acidulated water with lemon to prevent them from darkening (fig. 9).
Once all the artichokes are cleaned, blanch them for about 8 minutes in lightly salted boiling water (fig. 10).
Drain them very well and dress with a drizzle of oil, garlic powder if desired, coarsely chopped parsley and a pinch of salt (fig. 11).
Roll out the dough to a thickness of 0.08 in (2 mm) and transfer it to a previously oiled pan about 2 in deep, then gently press it into the edges (fig. 12).
Prick the bottom with the tines of a fork and fill it with the pumpkin cream, distributing it evenly with the help of a spoon (fig. 13).
Garnish with the julienned artichokes as you prefer (fig. 14).
Sprinkle with grated Parmesan and bake in a preheated oven at 374°F for 40 minutes. The crust should appear lightly golden (fig. 15).
Remove from the oven and serve slightly warm.
And voilà… your savory tart with pumpkin cream and blanched artichokes is ready to be enjoyed!
Enjoy your meal from FeFè’s kitchen!
