The savory artichoke, ham, and cheese tart is a perfect dinner savior! It has it all, starting with the crunchy note provided by the puff pastry, to its appetizing and rich taste given by the cooked ham, artichokes, and cheese, which together are an irresistible combination of flavors!
It is the salvation on days when the fridge looks at you desolately! You only need a few ingredients, zero stress, and the result is excellent
The artichoke tart is perfect when you want to impress without activating your inner MasterChef: serve it warm and it looks like it came out of a chic bakery. Plus, it’s versatile, you can serve it as an appetizer, main dish, savory snack, or “empty the fridge” dinner
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the preparation of the savory tart
- 2 puff pastry
- 5 artichokes
- 4 slices cooked ham
- 2 mozzarella
- to taste extra virgin olive oil
- to taste fine salt
- 1 lemon
- 2 cloves garlic
- 1 egg yolk
Tools
- 1 Knife
- 1 Baking pan
- Parchment paper
- 1 Pan
- 1 Brush
Steps for preparing the savory artichoke tart
To prepare the delicious artichoke savory tart WATCH THE VIDEO RECIPE
Start by cleaning the artichokes. Remove the tougher outer leaves, cut in half, and eliminate any beards and thorns. Slice not too thinly and soak for a few minutes in a bowl filled with water and lemon to prevent browning
Lightly oil a non-stick pan with extra virgin olive oil, heat, and sauté two garlic cloves. Then add the artichokes and cook for about ten minutes, turning them more than once. Once browned, cover and cook on low heat. If they dry out too much, add a bit of water.
Once pre-cooked, turn off the stove and let cool
Roll out a puff pastry on a baking pan lined with parchment paper, and first lay the artichokes side by side, then the sliced mozzarella, and finally the slices of cooked ham.
Cover with the second puff pastry and roll the edges, sealing them together with the tines of a fork.
With a knife, make three diagonal cuts on the puff pastry and brush the entire surface with the beaten egg yolk.
Bake in a static oven at 356°F for 30-35 minutes, until golden or in air fryer mode at 356°F for 18-20 minutes
Once cooked, let rest for a few minutes and serve warm to fully enjoy the crispness of the pastry and the creaminess of the melted cheese.
Storage
It keeps perfectly in an airtight container for 2–3 days. Reheat it in the oven (not the microwave!) to regain its original crispness.
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FAQ
Can I use frozen or oil-preserved artichokes?
Yes! Just thaw them and sauté them in a pan to dry them well. If they are in oil, drain them and pat them dry with kitchen paper.
What other cheese can I add to the filling?
Great options: provola, scamorza, Emmental, ricotta, or robiola.
