Radicchio and artichoke tart
- July 2016
- Serves 6-8
- Hands-on time 45 min, oven time 25-30 min, plus chilling
This radicchio and artichoke tart is is sophistication on a plate. Team with a crisp green salad for a summery lunch or dinner party main.
From one showstopping tart to the next…Check out our artichoke, melted onion and brie tart with meat juice vinaigrette.
- Vegetarian recipes
- 23.8g (14.2g saturated)
- 20.1g (2.7g sugars)
For the pastry
- 180g plain flour, plus extra to dust
- 90g cold unsalted butter, cubed
- ½ tsp salt
- 1 free-range egg yolk, mixed with 4 tbsp cold water
For the filling
- 30g unsalted butter
- 100g banana shallots, cut into quarters lengthways
- 2 garlic cloves, crushed
- 1 small radicchio, leaves separated and roughly shredded
- 150g cooked artichoke hearts (from a tub or tin), drained, patted dry and halved
- Finely grated zest 1 lemon
- 2 medium free-range eggs
- 100ml whole milk
- 100ml double cream
- 50g parmesan (or vegetarian alternative), grated
- Finely chopped parsley to serve
You’ll also need…
- 35cm x 12cm rectangular fluted tart tin (ours was made by Silverwood)
- To make the pastry, whizz the flour and butter together with the salt in a food processor until the mixture resembles breadcrumbs. (If you don’t have a food processor, you can rub the butter into the flour in a mixing bowl by hand.) Gradually pulse/stir in the egg mixture until the dough starts to clump together. Tip the pastry onto a flour-dusted work surface, knead it a couple of times to bring it together, then shape into a fat disc, wrap in cling film and chill for 1 hour.
- Lightly flour the work surface again, then roll out the chilled pastry to the thickness of a £1 coin. Line the tart tin with the pastry, leaving a small overhang and making sure the pastry is pushed into the edges and flutes. Chill in the freezer for 15 minutes or in the fridge for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Once the pastry case is firm, line with foil and baking beans/uncooked rice, then bake for 20 minutes. Turn down the oven to 160°C/ 140°C fan/gas 3, remove the beans/rice and foil, then prick the base with a fork. Return the tin to the oven for a further 8-10 minutes until all the pastry is sandy coloured with no grey patches. Remove the tin from the oven and set aside on a baking sheet.
- While the pastry is cooking, make the filling. Heat the butter in a frying pan until melted, then add the shallots, season with salt and pepper and cook over a medium heat for 10 minutes, stirring often, until softened but not coloured. Add the garlic and radicchio, then cook for 2 minutes more. Scatter the mixture over the base of the pastry case along with the artichokes. Sprinkle with the lemon zest.
- Whisk the eggs with the milk, cream and two thirds of the parmesan, then season well. Carefully pour the egg mixture onto the vegetables in the case, then grate the remaining parmesan over the top of the tart. Carefully transfer the tart to the oven, on the baking sheet, then bake for 25-30 minutes until the tart is set but with a good wobble. Remove the tart from the oven and leave to cool slightly, or to room temperature. Scatter with parsley, then serve in slices.
If you don’t have exactly the right tin, use a 20cm loose-based round tin instead. Depending on its depth, you may have room for more artichokes.
The tart is best on the day it’s made but will sit overnight in the fridge. The pastry will keep for 24 hours in the fridge, well wrapped in cling film.
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