Ingredients
- 1 x Blind-baked pie crust in a 10" fluted tart pan
- 2 Tbsp. Extra virgin olive oil
- 1 ounce Pancetta julienned
- 1/2 c. Chopped onion
- 2 Tbsp. Chopped shallots
- 6 ounce Julienned artichoke hearts
- 1 Tbsp. Chopped garlic
- 1/4 c. Heavy cream - (to 1/2 c.)
- 3 Tbsp. Chiffonade of fresh basil Juice of one lemon
- 1/2 c. Grated Parmigiano-Reggiano cheese
- 1/2 c. Grated Asiago cheese Salt to taste Freshly-grnd black pepper to taste
- 1 c. Herbed tomato sauce hot
- 1 Tbsp. Chiffonade basil
- 2 Tbsp. Grated Parmesan cheese
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Artichoke Tart
Servings: 8
Directions
- Preheat the oven to 350 degrees.
- In a saute/fry pan, heat the extra virgin olive oil. Saute/fry the pancetta for 1 minute. Add in the onions and shallots, saute/fry for 2 to 3 min. Add in the hearts and garlic and continue sauteing for 2 min. Add in the cream. Season with salt and pepper. Stir in the basil and lemon juice. Remove from the heat and cold.
- Spread the artichoke mix on the bottom of the tart pan. Sprinkle the cheeses over the mix. Bake for 15 to 20 min or possibly till the cheeses have melted and are golden. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with grated cheese and basil.
- This recipe yields 8 servings.
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