질문하기
Artichoke savory tart with ricotta and Parmigiano is a springtime Italian favorite. A vegetarian mediterranean dish that's fresh, high protein, and perfect for family meals.
Preheat your oven to 375°F (190°C) and set the puff pastry out to thaw for 15 minutes.
Trim and clean the artichokes, removing tough outer leaves and cutting off the tops. Slice the hearts and soak them in a bowl of water with juice from the lemon to prevent browning.
Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the artichokes with a pinch of salt and pepper for about 8-10 minutes until just tender, stirring occasionally to avoid browning.
In a mixing bowl, combine ricotta, Parmigiano Reggiano, eggs, nutmeg, remaining salt, and pepper. Mix until smooth, then gently fold in the cooked artichokes.
Roll out the puff pastry on a lightly floured surface and fit it into a 9-inch tart pan. Trim excess pastry, prick the bottom with a fork, and fill with the artichoke-ricotta mixture. Smooth the surface with a spatula.
Bake on the center rack for 35-40 minutes until the filling is set and the pastry is golden brown. Let rest 10 minutes before slicing and serving.
