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.
50 K 4.7/5 (18 reviews)
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Last modified on: December 7th 2016
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Cooking: 50 min.
All in all: 1 hour 25 min.
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Step by step recipe


Stage 1 - 3 min.
Leek and artichoke tart à la piémontaise
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
Prepare 4 purples globe artichokes and cut into small pieces.Set aside.

Stage 3 - 10 min.
Leek and artichoke tart à la piémontaise
Prepare and chop 3 leeks.

Stage 4 - 4 min.
Leek and artichoke tart à la piémontaise
Prepare and finely chop 1 shallot.

Stage 5 - 1 min.
Leek and artichoke tart à la piémontaise
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
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
Put into a bowl: 2 eggs, 250 g Mascarpone, and 50 g Parmesan (Parmigiano Reggiano) finely grated. Salt and pepper.

Stage 8 - 1 min.
Leek and artichoke tart à la piémontaise
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
Spread the leeks and artichokes in the pastry case.

Stage 10 - 2 min.
Leek and artichoke tart à la piémontaise
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
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.
Keeping: Best eaten immediately. If you reheat it, avoid using the microwave (puff pastry).
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe160 RDI=60 %840 RDI=80 %850 RDI=130 %3,060 RDI=150 %12,810 RDI: 150 %
Per 100 g9 RDI=4 %50 RDI=5 %50 RDI=7 %180 RDI=9 %740 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, egg
How much will it cost?
  • For 1 tart : 7.00 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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