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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.

11,9564.7/5

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Last modified on: December 7th 2016

For 1 tart, you will need:

Change for: 1 tart 2 tarts 3 tarts

How long does it take?

PreparationCookingStart to finish
39 min.46 min.1 hour 25 min.
Preservation: Best eaten immediately. If you reheat it, avoid using the microwave (puff pastry).
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Step by step recipe

Stage 1
3 min.
Leek and artichoke tart à la piémontaise : Photo of step #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 : Photo of step #2 Prepare 4 purples artichokes and cut into small pieces.Set aside.
Stage 3
10 min.
Leek and artichoke tart à la piémontaise : Photo of step #3 Prepare and chop 3 leeks.
Stage 4
4 min.
Leek and artichoke tart à la piémontaise : Photo of step #4 Prepare and finely chop 1 shallot.
Stage 5
1 min.
Leek and artichoke tart à la piémontaise : Photo of step #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 : Photo of step #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 : Photo of step #7 Put into a bowl: 2 eggs, 250 g Mascarpone, and 50 g Parmigiano reggiano (Parmesan) finely grated. Salt and pepper.
Stage 8
1 min.
Leek and artichoke tart à la piémontaise : Photo of step #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 : Photo of step #9 Spread the leeks and artichokes in the pastry case.
Stage 10
2 min.
Leek and artichoke tart à la piémontaise : Photo of step #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 : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 tart : 7.03 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
MascarponeMascarpone: You can check-out other recipes which use it, like for example: Pistachio tiramisu, Tatin apples with mascarpone cream, Tiramisu, New tiramisu, Framboisier, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Express apple tart, Chicken and mushroom pie, Peach and verbena feuilleté, Apple semelles (flat apple tarts), ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spaghetti Carbonara, Caesar salad, Potimarron and Parmesan tart, Coriander and cashew nut pesto, Tomato feuilleté with pesto, ... All
Purple artichokePurple artichoke: You can check-out other recipes which use it, like for example: Harvest Gratin, How to prepare purple artichokes, Poivrade Artichoke Salad, Mushroom and artichoke omelette, Purple artichokes braised in white wine, ... All

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