Step by step recipe:

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).
2. 15 min.
   Prepare 4 purples artichokes and cut into small pieces.Set aside.
3. 10 min.
   Prepare and chop 3 leeks.
4. 4 min.
   Prepare and finely chop 1 shallot.
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.
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.
7. 2 min.
   Put into a bowl: 2 eggs, 250 g Mascarpone, and 50 g Parmigiano reggiano (Parmesan) finely grated. Salt and pepper.
8. 1 min.
   Mix with a whisk until evenly mixed.
   
   Preheat the oven to 410°F (210°C).
9. 2 min.
   Spread the leeks and artichokes in the pastry case.
10. 2 min.
    Add the filling mixture.
    
    For a more attractively browned top, scatter a little grated Parmesan or Comté over the filling.
11. 40 min.
    Bake for about 40 minutes.