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Recipe: Artichoke Tart In Walnut Pastry
Similar Categories: Artichoke, Tart, Walnut, Pastry
Artichoke Tart in Walnut Pastry
Yield: 8 Servings
8 Chopped scallions,
6 oz Jar marinated artichoke
-hearts
1 c Light cream
3 Eggs
1/2 pt Salt
1 c All purpose flour
1/2 pt Salt
8 tb Cold unsalted butter, cut up
1 Egg
1 c Garlic; minced
4 tb Butter
Ground Pepper To Taste
8 oz Gruyere Cheese; grated
WALNUT PASTRY
1/2 c Walnuts, toasted, cooled
Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and
garlic in butter until softened. Cut artichoke 2. Combine cream, eggs,
salt and pepper in medium bowl. 3. Sprinkle grated cheese over the
bottom of the partially baked crust. 4. Bake 35 minutes until golden and
slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until
coarsely ground. Add flour and salt to work 2. Place pieces of butter
atop dry ingredients and pulse until mixture 3. Add egg and process just
until mixture begins to hold together. Do 4. Remove dough from processor
and shape into a flattened disc. Cover 5. Roll dough large enough to fit
into 10 inch quiche or tart pan.
Yield: 8 Servings
8 Chopped scallions,
6 oz Jar marinated artichoke
-hearts
1 c Light cream
3 Eggs
1/2 pt Salt
1 c All purpose flour
1/2 pt Salt
8 tb Cold unsalted butter, cut up
1 Egg
1 c Garlic; minced
4 tb Butter
Ground Pepper To Taste
8 oz Gruyere Cheese; grated
WALNUT PASTRY
1/2 c Walnuts, toasted, cooled
Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and
garlic in butter until softened. Cut artichoke 2. Combine cream, eggs,
salt and pepper in medium bowl. 3. Sprinkle grated cheese over the
bottom of the partially baked crust. 4. Bake 35 minutes until golden and
slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until
coarsely ground. Add flour and salt to work 2. Place pieces of butter
atop dry ingredients and pulse until mixture 3. Add egg and process just
until mixture begins to hold together. Do 4. Remove dough from processor
and shape into a flattened disc. Cover 5. Roll dough large enough to fit
into 10 inch quiche or tart pan.
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