Rustic Artichoke & Leek Tart
Here is the Tuesday Tart.
This is scary good, like you can't stop at just one slice. You have been warned.
You can use store bought puff pastry, which is one of the greatest inventions ever made.....and gives it that "rustic" look.
I was lucky enough to receive a carton of fresh eggs as a gift.....from happy chix named Ginger, Mary Ann and Buffy.
There's nothing like the taste of fresh eggs.......what a difference, and I eat a lot of eggs, so consider myself a connoisseur.
There are no rules here. You can use more or less eggs, any fresh herbs, and any cheese you like.....
Here is my basic recipe. This tart is a WINNER.
Rustic Artichoke & Leek Tart:
1 sheet of puff pastry, defrosted, rolled out to fit into a 9" tart pan w/ removable bottom
1 large can or jar of artichoke hearts (marinated, grilled or just plain), liquid drained
2-3 leeks, white parts only, sliced
1/2 cup of green peas (optional)
4 fresh eggs,
1/3 cup of Parmigiano Reggiano
salt & pepper
butter and olive oil
Keep your puff pastry chilled in the fridge while preparing the filling.
Saute the sliced leeks in 1 tbsp of butter w/ 1 tbsp of olive oil, until softened. Sprinkle w/ salt and pepper.
Add in the drained artichoke hearts and cook another minute. Add in the peas last (if using).
Pour the artichoke and leek filling into the tart pan that has been fitted w/ the puff pastry.
Next, sprinkle the cheese on top of the filling......whisk the eggs until frothy and pour on top of everything.
Sprinkle w/ fresh parsley.
Bake in a 375F preheated oven for 35-40 minutes.
Let cool 15 minutes before unmolding from the tart pan.
Delicious warm or at room temperature.
The tart queen is back!