The rustic tart with artichokes and stracchino is a rich and versatile quiche to serve for Saturday night dinner, with aperitifs, as an appetizer or for a picnic. The filling is completed by flavorful artichokes along with salami and smoked provola that make our rustic tart truly irresistible.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking time: 50 Minutes
- Portions: 4-6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 globe artichokes (mammole)
- 2 oz stracchino cheese
- 3.5 oz smoked provola cheese
- 3.5 oz salami (diced)
- 1 tablespoon dry white wine
- as needed extra virgin olive oil
- to taste fine salt
- 1 roll puff pastry (round)
- as needed water
Preparation
You can replace fresh artichokes with 1 lb (about 16 oz) of frozen artichoke hearts, which you will stew in the same way as the fresh ones, as described below.
Clean the artichokes by removing all the tough outer leaves until you reach the heart. Trim the top of the artichokes, cut them in half and remove the inner choke. As you clean them, place them in water acidified with lemon juice to prevent browning.
Drain the artichokes well, rinse them and put them in a pot. Add a drizzle of extra virgin olive oil, fine salt, a pinch of freshly ground pepper, the white wine and about 1/3 cup (≈80 ml) of water. Cover and let them simmer until they are tender when pierced with a fork. When cooked, drain and let them cool slightly.
Meanwhile, cut the salami and the smoked provola into very small dice.
Preheat the oven to 392°F.
Unroll the puff pastry and place it in a tart pan lined with parchment paper.
Fill the puff pastry with the artichokes and add a little stracchino cheese, the diced salami and the smoked provola.
Bake in the hot oven on the middle rack for about 25 minutes or until the rustic tart with artichokes and stracchino appears well risen and golden.
Store, well covered in a cake carrier, in the refrigerator for at least a couple of days, so you can prepare it well in advance.
