Leek and artichoke tart à la piémontaise
The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
1 hour 25 min.
Easy
7.00 €
1 tart
10 Ingredients
200 g 
1 
4 purples globe artichokes
3 
3 tablespoons 
2 
250 g Mascarpone
50 g Parmesan (Parmigiano Reggiano)
Step by step recipe
Stage 1 - ⌛ 3 min.
Stage 5 - ⌛ 1 min.
Stage 6 - ⌛ 5 min.
At the end of cooking, add the artichokes and mix well.
Set aside.
Stage 7 - ⌛ 2 min.
Stage 8 - ⌛ 1 min.
Stage 9 - ⌛ 2 min.
Stage 10 - ⌛ 2 min.
For a more attractively browned top, scatter a little grated Parmesan or Comté over the filling.
Stage 11 - ⌛ 40 min.
It is not essential to use purple artichokes, normal artichoke hearts will work well.
- For 1 tart : 7.00 €
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Mascarpone
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Puff or flaky pastry (pâte feuilletée)
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Parmesan (Parmigiano Reggiano)
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Purple globe artichokes
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