Artichoke Tart

Ease of Preparation: Medium
Time of Preparation: 3 hours
Yield: 4 tarts

What better vegetable to serve to your sweetheart than artichokes? After all, they have hearts of their own! A buttery-crisp tart shell contains the hearty, herbaceous, rich filling of artichokes, herbs and nutty gruyere cheese. It’s the perfect way to start off a romantic meal for two!
 

Ingredients:

Dough:

• 2 ½ cups (590 ml) all-purpose flour
• 5 teaspoons (25 g) sugar
• 1 teaspoon (5 g) salt
• 7 ounces (198 g) unsalted butter, chilled and cubed
• 12 tablespoons (180 ml) ice-cold water
• 3 ounces (85 g) unsalted butter, grated, frozen

Filling:

• 10 whole canned artichokes, drained
• 1 lemon, zest, plus ½ juice
• 1 tablespoon (15 ml) chopped chives
• 1 tablespoon (15 ml) chopped tarragon leaves
• ½ tablespoon (7.5 ml) chopped thyme leaves
• ½ tablespoon (7.5 ml) chopped rosemary leaves
• 1 tablespoon (15 ml) chopped sage leaves
• 1 garlic clove, minced
• 2 tablespoons (30 ml) extra virgin olive oil
• ½ cup (120 ml) grated gruyere cheese
• Salt and pepper

Tart:

• Dough
• Filling
• 2 tablespoons (30 ml) Dijon mustard
• ¼ cup (60 ml) parmesan cheese, grated

Special equipment:

• Dried navy beans
• Parchment paper

Method:

For the Dough:

Preheat the oven to 350 F (175 C).

In a mixing bowl, mix the flour, sugar, and salt until combined.

Add cubed butter and cut with a butter cutter, mix to lumpy texture.

Add water 2 tablespoons (30 ml) at a time and incorporate quickly.

Add grated butter and toss until butter pieces are separated.

Toss with wooden spoon until mixture is evenly moistened.

Press dough with spoon until dough sticks together. Transfer dough to sheet of plastic wrap.

Draw edges of plastic over dough and press firmly on sides and top to form compact uniform dough.

Wrap in plastic and flatten to form a disk. Refrigerate dough for at least two hours or up to two days.

Let chilled dough sit on counter to soften slightly, about ten minutes, before rolling.

Cut dough into 4 even pieces.

On a well-floured board, roll the dough out and transfer it to a 4.5-inch (11.25 cm) tart mold with removable bottom.

Line the pan with parchment and lightly grease.

Using a fork, liberally pierce the pastry.

Cover the dough with parchment then top with dry navy beans and bake for 15 minutes.

Set aside to cool.
 

For the Filling:

Slice the artichokes into flat wide pieces, about 1/8- to ¼-inch (3-6 mm) thick and transfer to a bowl.

Combine the artichokes with lemon, chives, tarragon, thyme, rosemary, sage, garlic, olive oil, gruyere, salt, and pepper, then toss gently.
 

For the Tart:

Preheat oven to 375 F (190 C).

With a pastry brush, brush the mustard on the par-baked crust.

Add the artichoke mixture.

Top with parmesan cheese.

Bake for 20 minutes until brown and bubbly.
 

To Serve:

Cool slightly and serve warm.