Name of Recipe: Artichocke & Parmesan Tart
Number of People: 4-5
Ingredients:1 quantity cream cheese pastry.....
http://www.forumthermomix.com/index.php?topic=4620.0100g strong parmesan cheese cubed
1 garlic clove
2 rashers bacon chopped
1 400g can artichoke hearts, drained & halved
1/2 cup whole egg mayonaise (I used SW brand)
4 large eggs
1 stick spring onion (use all) chopped
1 tsp tabasco sauce
cracked pepper
smoked paprika
Preparation:Roll the pre-made chilled pastry and I lined it in a 13 x 36 cm rectangle tart pan, or use a shallow pie dish/tin.
Place back in fridge for 30 minutes and pre-heat oven to 190
oC.
Place the cubed parmesan cheese into jug, grate for 5 seconds, speed 8. Place into another bowl and set aside.
Chop bacon (I prefer by hand), set aside.
Add the garlic clove to jug and chop on speed 8 for a few seconds. Scrape down jug.
Add the artichoke hearts (each cut in half) and chop for 5 seconds, speed 3.
Add the egg mayonnaise, eggs, tabasco, parmesan, bacon, and cracked pepper to taste. Mix for 15 seconds,
speed 2.
Transfer to another bowl, stir in the chopped spring onions and set aside in fridge until ready.
* I made the filling earlier in the day, to let the flavours mesh*
TART SHELL:Take the pastry lined tin out of fridge and blind bake for 10 minutes at 190
oC.
Reduce oven to 180
oC.
Pour the filling into tart case (mixture was full to the brim) and sprinkle some smoked paprika over the top.
Bake for 40 minutes on 180
oC.
Check to make sure it's set, give a little longer if needed (depending on the tin/dish you use).
Photos:
Most of the ingredients are in a dip that I make & devour.....so added some eggs & pastry.....and presto.....a tart is born
Warm Artichoke Dip
1 x 400g tin artichoke hearts, drained
1 cup whole egg mayonnaise
1 cup grated parmesan cheese
1/2 Tbsp. tabasco sauce
1 clove garlic, crushed
black pepper
2 Tbsp. spring onions, choppped
Combine ingredients and place in an ovenproof dish.
Sprinkle with paprika and bake for 20 minutes at 180
oC.
Serve warm/hot with sliced french stick etc.
It seems a lot of tabasco but it works well. There's enough bite without being over-bearing.
members' commentsCC - Divine. Cookie's pastry was a dream to work with but I did have a problem when I stared to assemble the filling. That tin of Artichoke Hearts that was kicking around in my cupboard had cloned into a tin of Celery Hearts but the perfect substitute. So Maddy watch out, that tin of tuna you have in the bottom of your cupboard might clone into a tin of salmon. A great recipe Maddy. Definitely making this again.
O2K - Had this lovely tart tonight, DH raved about it and ate an embarrassing amount. Made the cream cheese pastry with homemade yoghurt cheese. Only used 90g as I figured the consistency of the dough was right. Consequently there was only just enough pastry for my tart tin (knowing that it would shrink) so next time I will increase the quantities of everything proportionally to have enough. Very pleased that it worked though and still had the lovely flaky texture of the sour cream and cream cheese pastries. Thanks for posting the recipe Maddy.
Gert - I made this tart but used Maggie Beer's sour cream pastry recipe. Absolutely delicious. I have always used S & W mayo.
cookie - We had this last night Maddy and loved it. I couldn't decide between a tin of artichoke hearts or a jar of marinated ones. I chose the latter and they were really tasty.
CP - meant to post earlier that it was very enjoyable. The Tabasco gives it a bit of punch but do like that and it was lovely reheated again the next day for lunch. Thanks Maddy - (it made it just in the nick of time into my new Favourites book).
JulieO - I didn't realise until today that the jar of artichokes I bought was only 280g but the tart still turned out great. In the filling I used home made mayo and for the pastry I used up the last of the home made cream cheese that I had. Instead of tabasco, I used a small pinch of chilli powder. Thoroughly enjoyed it with a simple salad, will make again. Thanks Maddy.
MJ - I made the dip in a cob loaf and served it for afternoon tea at bowls. The guys scoffed it! I didn't tell them there were artichokes in it until they'd nearly finished!
