The savory artichoke tart I’m suggesting today is a delicious single dish that includes ham, scamorza cheese, ricotta, and eggs among the ingredients. It’s quite rich, very tasty, and easy to prepare. It’s also perfect served as an appetizer. Just cut it into wedges and arrange them on a nice cutting board. I made it with puff pastry, but shortcrust pastry works just as well. Shall we see how it’s done?
Other savory tart recipes you shouldn’t miss:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory artichoke tart
If you prefer, you can replace the puff pastry with shortcrust pastry. If you want to make the shortcrust pastry at home, you can follow the recipe described HERE. You can also opt for a butter-free shortcrust if you want to reduce the fats.
For a more pronounced and “smoky” taste, you can replace the cooked ham with Prague ham and the mild scamorza with smoked scamorza.
If you want to use fresh artichokes instead of frozen ones, remove the outer leaves, cut off the tips, halve them, remove the inner beard, and cut them into wedges. Obviously, frozen ones allow you to make this savory tart at any time of the year.
- 1 roll puff pastry (round)
- 5.3 oz cooked ham (thinly sliced)
- 7 oz artichoke hearts (frozen)
- 8.8 oz ricotta
- 2 eggs (medium)
- 5.3 oz scamorza cheese
- 1 shallot (large)
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- Mezzaluna
- 1 Bowl
- 1 Baking pan diameter of 10.2/11 inches
Preparation of the savory artichoke tart
Peel the shallot and chop it finely. I used a manual pull-chopper that I find really convenient. If you want to purchase it, you can find it by clicking HERE.
Cut the cooked ham into strips.
Dice the scamorza cheese.
Place the puff pastry circle inside a baking pan, keeping it on the parchment paper provided in the package, and pierce the bottom with a fork.
In a pan, heat a few tablespoons of oil and sauté the shallot. Then add the frozen artichoke hearts, salt to taste, and cook them over low heat for about ten minutes, stirring often. Once cooked, season them with finely chopped parsley.
Transfer them to a cutting board and chop them coarsely, then return them to the pan over medium heat and add the ham strips. Salt, pepper, and stir.
Continue cooking for a couple of minutes, then transfer everything into a bowl, add the ricotta, and mix well.
Now add the eggs.
Finally, also add the scamorza cheese and mix everything perfectly, adjusting the salt and pepper if necessary.
Pour the mixture into the puff pastry shell and level it.
Then fold all the excess edge towards the inside.
Bake the savory artichoke tart in a preheated static oven at 392°F for about 30 minutes or until it is nicely golden. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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