GLOBE ARTICHOKE TART
Try my globe artichoke tart, made with filo pastry, marinated pepper, mozzarella and of course globe artichoke. Happy cooking!
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves 4
Ingredients:
2 globe artichokes
2 lemons
2 eggs
2 tbsp soured cream
1 marinated pepper (roasted, sliced and marinated in garlic and olive oil)
6 filo pastry sheets
30 g mozzarella
1 tbsp butter of choice
Olive oil
Salt and pepper
2 tbsp basil pesto (optional)
Method:
Preheat the oven to 200°C/180°C fan/gas 6.
Trim the stem to roughly 3 cm. Snap off the outer leaves until the pale yellow centre leaves are revealed. Using a vegetable peeler, remove any remaining hard outer leaves and dark green bits from the artichoke. Rub with lemon as you go. Cut the artichoke in half, and each half in quarters. Do not worry about the hairy “choke” part just yet. Place the artichokes in lemony boiling water, and cook for 10 minutes, until tender but not over cooked. Drain, and use a tea spoon to spoon out the hairy ”choke” part - which should easily come out now that the artichokes are cooked. Rinse to remove any choke and pan fry in 1 tbsp butter and 1 tbsp olive oil, over high heat, for 5 minutes, or until just golden. Again, do not overcook them, as they still need to bake. Season with salt and pepper.
Brush a medium size ovenproof frying pan with a little oil, then lay on a sheet of filo pastry, leaving some overhang at the edges. Brush with more oil, then lay another pasty sheet over the first at a 45-degree angle. Repeat with the remaining sheets, overlapping as you go, until they are all used up.
In a small bowl, whisk the eggs and soured cream with a little salt and pepper. Pour into the pastry case and scatter over the marinated pepper slices, artichokes and mozzarella broken into pieces.
Fold the filo edges in a little to make a crust, and bake for about 18-20 minutes, until golden. Serve with a few dollops of basil pesto (optional).
Extra tips:
- If you don't have globe artichokes, or for a quicker recipe; use grilled artichokes in a jar, already cooked. Skip the first step, and start building your tart.
- Sun dried tomatoes, cherry tomatoes, ricotta cheese, goat cheese, walnuts, and basil pesto are all good pairing with artichoke. So if you don't have one or two ingredients feel free to swap with another.
- Store your tart in an airtight container, in the fridge for up to 3 days. The tart can be eaten, hot or cold.
- Serve your tart on its own, or with a side of green salad. Lettuce and rocket are good options. Keep the dressing simple with a little lemon juice, olive oil and seasoning.
