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Leek and artichoke tart à la piémontaise

Name: Leek and artichoke tart à la piémontaise
Prep time: 39 min
Cook time: 46 min
Total time: 1 h 25 min
Yield: 1 tart
Cuisine: French
Ingredients: 200 g puff or flaky pastry (pâte feuilletée); 1 shallot; 4 purples globe artichokes; 3 leeks; 3 tablespoons olive oil; 2 eggs; 250 g Mascarpone; 50 g Parmesan (Parmigiano Reggiano); salt; pepper

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.

65 K 4.7/5 (18 reviews)

1 hour 25 min. difficulté

Easy

7.00 €

1 tart

10 Ingredients

Last modified on: December 7^th 2016

For 1 tart, you will need:

1 200 g puff or flaky pastry (pâte feuilletée)
2 1 shallot
3 4 purples globe artichokes
4 3 leeks
5 3 tablespoons olive oil
6 2 eggs
7 250 g Mascarpone
8 50 g Parmesan (Parmigiano Reggiano)
9 salt
10 pepper
Total weight: 1,730 grams

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 : Stage 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 : Stage 2

Prepare 4 purples globe artichokes and cut into small pieces.Set aside.

Stage 3 - ⌛ 10 min.

Leek and artichoke tart à la piémontaise : Stage 3

Prepare and chop 3 leeks.

Stage 4 - ⌛ 4 min.

Leek and artichoke tart à la piémontaise : Stage 4

Prepare and finely chop 1 shallot.

Stage 5 - ⌛ 1 min.

Leek and artichoke tart à la piémontaise : Stage 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 : Stage 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 : Stage 7

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 : Stage 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 : Stage 9

Spread the leeks and artichokes in the pastry case.

Stage 10 - ⌛ 2 min.

Leek and artichoke tart à la piémontaise : Stage 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 : Stage 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.

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 recipe	160 RDI=60 %	840 RDI=80 %	850 RDI=130 %	3,060 RDI=150 %	12,810 RDI: 150 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	50 RDI=7 %	180 RDI=9 %	740 RDI: 9 %