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Leek and artichoke tart à la piémontaise


Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan.

The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
13,3554.7/5 for 18 ratings
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Last modified on: December 7th 2016

For 1 tart, you will need:

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How long does it take?

Time required
PreparationCookingStart to finish
39 min.46 min.1 hour 25 min.
Keeping:
Best eaten immediately. If you reheat it, avoid using the microwave (puff pastry).
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Step by step recipe


Stage 1 - 3 min.
Leek and artichoke tart à la piémontaise : Photo of step #1
Line the tart tin or mould with the puff pastry and prick the bottom all over with a fork or pique-vite (pastry pricker).

Stage 2 - 15 min.
Leek and artichoke tart à la piémontaise : Photo of step #2
Prepare 4 purples artichokes and cut into small pieces.Set aside.

Stage 3 - 10 min.
Leek and artichoke tart à la piémontaise : Photo of step #3
Prepare and chop 3 leeks.

Stage 4 - 4 min.
Leek and artichoke tart à la piémontaise : Photo of step #4
Prepare and finely chop 1 shallot.

Stage 5 - 1 min.
Leek and artichoke tart à la piémontaise : Photo of step #5
Pour 3 tablespoons olive oil into a large saucepan on medium heat. When hot, add the chopped shallot and cook for 1 minute without colouring.

Stage 6 - 5 min.
Leek and artichoke tart à la piémontaise : Photo of step #6
Add the chopped leeks, mix well and cook uncovered until the leeks are just tender, but still nice and green.

At the end of cooking, add the artichokes and mix well.

Set aside.

Stage 7 - 2 min.
Leek and artichoke tart à la piémontaise : Photo of step #7
Put into a bowl: 2 eggs, 250 g Mascarpone, and 50 g Parmigiano reggiano (Parmesan) finely grated. Salt and pepper.

Stage 8 - 1 min.
Leek and artichoke tart à la piémontaise : Photo of step #8
Mix with a whisk until evenly mixed.

Preheat the oven to 410°F (210°C).

Stage 9 - 2 min.
Leek and artichoke tart à la piémontaise : Photo of step #9
Spread the leeks and artichokes in the pastry case.

Stage 10 - 2 min.
Leek and artichoke tart à la piémontaise : Photo of step #10
Add the filling mixture.

For a more attractively browned top, scatter a little grated Parmesan or Comté over the filling.

Stage 11 - 40 min.
Leek and artichoke tart à la piémontaise : Photo of step #11
Bake for about 40 minutes.

Remarks

Feel free to add more artichokes (and less leeks accordingly) if you prefer their flavour.

It is not essential to use purple artichokes, normal artichoke hearts will work well.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
MascarponeMascarpone: You can check-out other recipes which use it, like for example: Pea risotto "mantecare", New tiramisu, Tiramisu, Framboisier, Tatin apples with mascarpone cream, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Apple and pear tart, Mini lemon millefeuilles, Millefeuille, Comtoise tart for Seàn, Yvetot Douillons, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Pesto, Spaghetti with mussels and basil, Green asparagus omelette, Meatballs, Tomato pesto, ... All
Purple artichokePurple artichoke: You can check-out other recipes which use it, like for example: Artichokes with beef, Mushroom and artichoke omelette, Poivrade Artichoke Salad, Harvest Gratin, Gratin of purple artichokes, ... All

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