ARTICHOKE and POTATO TART, easy recipe, dinner or appetizer idea to make in a short time, savory recipe with puff pastry base, very simple and good.
This artichoke and potato tart was born on an ordinary evening when I had little time and a half-empty fridge. A roll of puff pastry, a few artichokes, potatoes, and there you go: dinner ready without stress. It’s a savory tart perfect as a main dish or to serve in slices as an appetizer.
Artichokes and potatoes go very well together: delicate flavor, soft texture, and that aroma that immediately brings to mind Mediterranean cuisine.
I use ready-made puff pastry because it makes everything faster and crunchier, but the filling remains soft and tasty. This savory artichoke tart is good right out of the oven but also the next day, so it’s perfect for preparing in advance.
Join me in the kitchen today, there’s the artichoke and potato tart.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1 roll puff pastry
- 2 artichokes
- 5.5 oz potatoes
- 1 clove garlic
- 3.5 oz provola cheese
Steps
Clean the artichokes by removing the tougher outer leaves and cut them into wedges, also remove the inner fuzz.
Rinse them and place them in a bowl, sprinkle with some lemon juice.
Peel a large potato and cut it into not too thick slices, sauté a clove of garlic if you like, and add the potatoes, cook for a few minutes.
Add half a glass of water, cover with a lid and cook for ten minutes, then add the artichokes and cook for another 10 minutes.
Place the pastry in a 9-9.5 inch diameter pan, fill it with the potatoes and artichokes, and add the provola cheese, fold the pastry over the filling and bake in the oven at 356°F for 25 minutes.
Bon appétit
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ARTICHOKE and POTATO TART
Useful tips (few but good)
• Slice the potatoes thinly: they cook better and do not release water.
• Sauté the artichokes first in the pan, so they remain flavorful and not bitter.
• Poke holes in the pastry at the bottom for a dry base.
• Also great with a sprinkle of cheese if you want a stronger taste.
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FAQ ARTICHOKE and POTATO TART
Can I prepare the artichoke and potato tart in advance?
Yes, it keeps well in the fridge and you can reheat it before serving.
Better puff pastry or shortcrust pastry?
Puff pastry makes the tart crunchier, shortcrust makes it more compact: both work.
Can I use frozen artichokes?
Yes, just cook them first and dry them well.
Is it suitable as a main dish?
Absolutely yes, the savory artichoke and potato tart is complete and filling.
