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.
11,5384.7/5
Last modified on: December 7th 2016
For 1 tart, you will need:
200 g 
1 
3 
3 tablespoons 
2 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 39 min. | 46 min. | 1 hour 25 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
3 min.
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 5
1 min.
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.
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.
Put into a bowl: 2 eggs, 250 g Mascarpone, and 50 g Parmigiano reggiano (Parmesan) finely grated. Salt and pepper.Stage 8
1 min.
Stage 9
2 min.
Spread the leeks and artichokes in the pastry case.Stage 10
2 min.
Add the filling mixture.For a more attractively browned top, scatter a little grated Parmesan or Comté over the filling.
Stage 11
40 min.
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.
It is not essential to use purple artichokes, normal artichoke hearts will work well.
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 1 tart : 7.03 €
Source: Home made.
More recipes?
This recipe use (among others) | Mascarpone: You can check-out other recipes which use it, like for example: Tatin apples with mascarpone cream, New tiramisu, Strawberry, kiwi and mascarpone verrines, Pea risotto "mantecare", Framboisier, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Tomato and courgette tart, Mirlitons, Smoked salmon sacristains, Little caramelized peach tarts, Pissaladière with puff pastry, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tomato pesto, Spring Bread, Creamy risotto with vegetables , Tomato tatin, Raw beetroot salad, ... All |
 | Purple artichoke: You can check-out other recipes which use it, like for example: Gratin of purple artichokes, Poivrade Artichoke Salad, Penne with purple artichokes, Harvest Gratin, Roast pork with sage, cooked in a bag., ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.