Artichokes in puff pastry

Ingredients

• 400 gpuff pastry
• 8artichokes
• a small knobbutter
• a littlewater
• 2mozzarella cheeses
• 100 gcooked ham, diced
• 3eggs
• 50 gGrana cheese, grated
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Line the tin

   Lightly butter a baking tin and line it with the puff pastry.

2. 2

   Prepare artichokes

   Clean and finely slice the artichokes. Soften them in a frying pan with a small knob of butter and a little water, or simply boil them.

3. 3

   Season the filling

   Season the artichokes with salt and pepper, then tip them into the pastry-lined tin.

4. 4

   Add cheese and eggs

   Add the mozzarella cut into small pieces. Beat the eggs with the Grana, salt and pepper, then pour the mixture over the filling.

5. 5

   Bake the tart

   Bake at 180°C for 35 minutes.

6. 6

   Serve the tart

   Serve the artichokes in their pastry crust.

What are artichokes in puff pastry?

This is a savoury Italian pastry tart filled with artichokes and a set mixture of eggs and cheese. It brings together the familiar combination of vegetables, mozzarella and Grana in a crisp pastry case.

The artichokes are softened before baking, while the egg mixture binds the filling and the mozzarella turns tender and melty. Diced cooked ham adds a savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 28g protein, 43g carbs, 42g fat.

The puff pastry supplies most of the carbohydrates and a substantial share of the fat; mozzarella, eggs, Grana and cooked ham contribute protein as well as fat. Artichokes add fibre and some carbohydrates. Balance a slice with a generous green salad or other fresh vegetables.

Preparing the artichokes

Trim away the tough outer leaves and any prickly tips, then slice the hearts finely so they soften evenly. If the artichokes are cut ahead, keep them in water until you are ready to cook them to limit discolouration.

Pan-softening with butter and a little water is the method given here; boiling is offered as an alternative. Whichever route you use, drain off excess liquid before adding the artichokes to the pastry.

Building the filling

Evenly distribute the artichokes in the pastry case so each slice gets some of the vegetable filling. Cut the mozzarella into small pieces to spread it through the tart rather than leaving large pockets.

Beat the eggs with the grated Grana, salt and pepper before pouring them over the filling. This helps the seasoning and cheese reach across the tart.

Getting the bake right

Bake at 180°C for 35 minutes, as directed. The filling should look set rather than liquid in the centre, and the pastry should be cooked through.

Ovens and tins can vary, so check towards the end of the stated baking time. If the centre still wobbles noticeably, give it a little longer and check again.

Pastry and texture

Puff pastry gives the tart a layered shell around its soft, savoury filling. Keep it evenly fitted to the tin, without stretching it, so it can rise as it bakes.

A wet filling can make the base soft. Drain the artichokes well, and avoid adding leftover cooking water to the tin.

Serving ideas

Let the tart rest briefly after baking so the egg filling can settle and slices are easier to lift. Serve it warm as a starter or alongside a crisp green salad.

For a fuller meal, add a simple side of seasonal vegetables. The tart is rich, so fresh, lightly dressed accompaniments work well.

Recipe notes & tips

• Slice the artichokes finely so they soften well before baking.
• Drain boiled or pan-cooked artichokes thoroughly before adding them to the tin.
• Cut the mozzarella into small pieces for more even distribution.
• Season the egg and Grana mixture before pouring it over the filling.
• Allow the tart to rest briefly after baking for neater slices.

Variations

• Skip the ham: leave out the cooked ham for a meat-free filling.
• Add herbs: mix chopped parsley into the beaten eggs for a fresh note.
• Use another hard cheese: swap the Grana for an equal amount of finely grated Parmesan.
• Add onion: soften finely chopped onion with the artichokes for extra savoury flavour.
• Make individual tarts: divide the pastry and filling between small tins, checking them as they bake.

Common mistakes to avoid

• Leaving excess water on the artichokes: drain them well so the pastry base is less likely to turn soggy.
• Cutting the artichokes too thickly: slice them finely so they soften evenly.
• Using large mozzarella pieces: cut the cheese small to spread it through the filling.
• Stretching the pastry: fit it gently into the tin so it can puff as it bakes.
• Taking the tart out too soon: check that the centre is set before serving.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven at 160°C until warmed through; this helps the pastry regain some crispness. Avoid leaving the tart at room temperature for extended periods.

Frequently asked questions