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.
43K 18 4.7
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Last modified on: December 7th 2016

Keywords for this recipe:
For 3 tarts, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
39 min.46 min.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 12 purples globe artichokes and cut into small pieces.Set aside.

Stage 3 - 10 min.
Leek and artichoke tart à la piémontaise
Prepare and chop 9 leeks.

Stage 4 - 4 min.
Leek and artichoke tart à la piémontaise
Prepare and finely chop 3 shallots.

Stage 5 - 1 min.
Leek and artichoke tart à la piémontaise
Pour 9 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: 6 eggs, 750 g Mascarpone, and 150 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
Whole recipe
Energetic valueProteins CarbohydratesFats
6,848 Kcal or 28,671 Kj222 gr495 gr701 gr
342 %85 %47 %106 %
Per 100 g
Energetic valueProteins CarbohydratesFats
132 Kcal or 553 Kj4 gr10 gr14 gr
7 %2 %1 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
2,283 Kcal or 9,558 Kj74 gr165 gr234 gr
114 %28 %16 %35 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Sulfites, Egg
How much will it cost?
  • For 3 tarts : 20.92 €
  • Per tart : 6.97 €

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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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