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.
The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
56 K 4.7/5 (18 reviews)
1 hour 25 min.
Easy
1 tart
10 IngredientsLast modified on: December 7th 2016
7.0 oz 
1 
4 purples globe artichokes
3 
3 tablespoons 
2 
8.8 oz Mascarpone
1.8 oz Parmesan (Parmigiano Reggiano)
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.
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 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.
Stage 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.
At the end of cooking, add the artichokes and mix well.
Set aside.
Stage 7 - 2 min.
Put into a bowl: 2 eggs, 8.8 oz Mascarpone, and 1.8 oz Parmesan (Parmigiano Reggiano) finely grated. Salt and pepper.
Stage 8 - 1 min.
Stage 9 - 2 min.
Spread the leeks and artichokes in the pastry case.
Stage 10 - 2 min.
Add the filling mixture.
For a more attractively browned top, scatter a little grated Parmesan or Comté over the filling.
For a more attractively browned top, scatter a little grated Parmesan or Comté over the filling.
Stage 11 - 40 min.
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.
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 % |
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)
Mascarpone
Like these other recipes: Crunchy blackcurrant and mascarpone cream verrine, Pea risotto "Mantecare", Pistachio tiramisu, Baby broad beans and peas with rice and mascarpone , Strawberry mousse with mascarpone, ... See them all 17
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Smart plum tart, Cheese and tomato tart, Avocado "tarte fine", New Zealand pies, ... See them all 72
Parmesan (Parmigiano Reggiano)
Like these other recipes: Parmesan cauliflower cheese, Julia salad, Raw beetroot salad, Beet leaf pesto, Gnocchi alla romana, ... See them all 59
Purple globe artichokes
Like these other recipes: Harvest Gratin, Montagnon rice, Salad greens and small omelette, Penne with purple artichokes, Polenta with artichokes and mushrooms, ... See them all 15
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