This artichoke and ricotta tart is a savory delight, brimming with creamy ricotta and tender artichokes, all nestled in a flaky crust. It’s a wonderful dish that can serve as a lovely main or appetizer.
This tart recipe addresses issues of blandness, soggy crust, and cooking challenges when preparing artichokes and ricotta for savory dishes.
I often find myself rushing to whip something up for unexpected gatherings, and this recipe has saved me more than once. The unique flavors and textures not only impress my family but also solve that age-old dilemma of what to make when I want to avoid regular pasta or heavy meals.
The simplicity and reliability of this recipe shine through with prep taking just about 30 minutes, then a cozy 50 minutes in the oven. Plus, it garners compliments every time, people love how light yet satisfying it feels.
If you want to add an exciting twist to your meals, consider trying my Rhubarb and Strawberry Tart for a sweeter option!
Table of contents
Why You Will Love This Recipe
- Creamy Filling , The ricotta cheese provides a smooth, creamy base that pairs beautifully with the tender artichokes, creating a comforting filling that’s rich in flavor without being overwhelming.
- Unique Flavor Pairing , Fresh mint and calamint contribute an unexpected freshness, brightening the dish and adding a unique herbal note that enhances the overall tasting experience.
- Versatile Serving Options , This dish works well as a main course or appetizer, making it a flexible addition to any meal, whether it’s a cozy family dinner or a more formal gathering.
- Long-Lasting Freshness , The tart can be refrigerated and enjoyed over a couple of days without losing quality, making it a great make-ahead option for those busy weeks.
Artichoke and Ricotta Tart
- Prep Time: 30 minutes
- Cool Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 13 hours 20 minutes
- Yield: 4 main servings (or 8 appetizers) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious baked ricotta tart featuring fresh artichokes, perfect as a main dish or appetizer.
Ingredients
- 250 g (about 2 cups) all-purpose flour
- ½ teaspoon salt (for dough)
- 160 g (11 tablespoons) cold butter, cubed
- 100 ml (about ⅓ cup plus 1 tablespoon) ice cold water
- 5 fresh artichokes
- 1 lemon
- ½ cup (120 ml) extra virgin olive oil
- ½ cup (120 ml) dry white wine
- 1 clove garlic
- 2 cups (480 ml) water (for cooking artichokes)
- 1 teaspoon salt (for cooking artichokes)
- 4 medium eggs
- 1 cup (about 250 g) fresh ricotta cheese
- 1 cup (240 ml) whole milk
- 2 tablespoons grated Parmigiano Reggiano
- 1 teaspoon salt (for filling)
- ¼ teaspoon ground black pepper
- ½ tablespoon fresh mint, chopped
- ½ tablespoon fresh calamint, chopped
Instructions
- Step 1: In a large bowl, combine the flour and ½ teaspoon salt. Add the cold butter cubes and coat them with flour. Using a bench scraper or pastry cutter, cut the butter lengthwise into the flour until the mixture resembles coarse crumbs and the butter pieces are about the size of small peas. Keep the butter cold throughout this process to ensure a flaky crust.
- Step 2: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least one hour or ideally overnight. This resting period relaxes the gluten and chills the butter, making the dough easier to roll out and less likely to shrink during baking.
- Step 3: Trim tough outer leaves from each artichoke and slice them in half. Prepare a bowl of cold water with the juice of one lemon to create acidulated water. Immediately submerge the artichoke halves in this lemon water to prevent browning and preserve freshness.
- Step 4: Heat extra virgin olive oil in a sauté pan over medium heat. Add one crushed garlic clove and sliced artichokes drained from the lemon water. Pour in ½ cup dry white wine and 2 cups water seasoned with 1 teaspoon salt. Cook until the artichokes are tender and infused with the garlic and wine aroma, about 15–20 minutes. Remove from heat and discard the garlic.
- Step 5: On a lightly floured surface, roll out the chilled dough to about ¼ inch (0.6 cm) thickness, making sure it is even to ensure uniform baking and to avoid soggy spots in the crust.
- Step 6: Gently press the rolled-out dough into a pie pan, being careful to avoid air pockets or stretching the pastry. Trim any excess dough hanging over the edges.
- Step 7: In a mixing bowl, whisk together the 4 eggs, 1 cup ricotta cheese, 1 cup whole milk, 2 tablespoons grated Parmigiano Reggiano, 1 teaspoon salt, and ¼ teaspoon ground black pepper until smooth. Add chopped fresh mint and calamint, mixing until evenly combined.
- Step 8: Pour the ricotta and herb filling evenly into the prepared crust. Distribute the cooked artichokes on top. Bake in a preheated oven at 375°F (190°C) for 50 minutes or until the filling is set, lightly puffed, and the top is golden brown. For even browning, rotate the tart halfway through baking (around 25 minutes).
- Step 9: Remove the tart from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. Cooling stabilizes the filling and makes clean slicing easier.
Notes
- Room Temperature: Store the tart in an airtight container at room temperature for up to 1 day to maintain crust texture and freshness.
- Refrigeration: Cover the tart with plastic wrap or foil and refrigerate for up to 3 days. Reheat gently before serving to retain flavor and texture.
- Freezing: Wrap the tart tightly in aluminum foil, place it in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For a crisper crust, blind bake the dough at 375°F (190°C) for 15 minutes before adding the filling.
- If artichokes begin to brown during preparation, immediately submerge them in lemon-acidulated water to preserve color.
- If the filling seems too wet, mix in an additional 2 tablespoons of grated Parmigiano Reggiano before baking to improve consistency.
- Use a baking sheet under the tart during baking to catch any filling drips and avoid oven messes.
- Even browning is achieved by rotating the tart midway through baking.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Artichoke hearts: Use canned or frozen artichokes, and make sure they’re tender. They add a unique flavor and texture that really makes this tart shine.
- Ricotta cheese: Go for whole-milk ricotta for creaminess. If you find it too watery, strain it using a cheesecloth to prevent a soggy tart.
- Parmesan cheese: Freshly grated is the way to go; it melts better and has a richer flavor than the pre-grated stuff. This adds umami and depth to each bite.
- Thyme: Fresh thyme works best here. It brings an earthy note that complements the artichokes beautifully. If fresh isn’t available, use half the amount of dried thyme instead.
- Puff pastry: Opt for a good-quality store-bought puff pastry for flaky layers. Thaw it properly in the fridge to avoid it being too sticky during handling.
- Artichoke hearts: Use canned or frozen artichokes, and make sure they’re tender. They add a unique flavor and texture that really makes this tart shine.
- Ricotta cheese: Go for whole-milk ricotta for creaminess. If you find it too watery, strain it using a cheesecloth to prevent a soggy tart.
- Parmesan cheese: Freshly grated is the way to go; it melts better and has a richer flavor than the pre-grated stuff. This adds umami and depth to each bite.
- Thyme: Fresh thyme works best here. It brings an earthy note that complements the artichokes beautifully. If fresh isn’t available, use half the amount of dried thyme instead.
- Puff pastry: Opt for a good-quality store-bought puff pastry for flaky layers. Thaw it properly in the fridge to avoid it being too sticky during handling.
Recipe Tips
- If you find the tart crust too soft, bake it blind for 15 minutes at 375°F before adding the filling, ensuring it crisps up nicely.
- When artichokes turn brown while preparing, squeeze half a lemon into a bowl of cold water, submerging them immediately to keep their color vibrant.
- If the filling appears too wet, add 2 tablespoons of extra grated Parmigiano Reggiano into the mixture for better consistency before baking.
- If your tart fills overflow during baking, place a baking sheet underneath it to catch any drips, preventing a messy oven cleanup.
- For uneven browning on top, rotate the tart halfway through baking, around 25 minutes in, promoting uniform cooking and enhancing presentation.
Serving Suggestions
Serve the artichoke and ricotta tart with a side of mixed greens or a simple arugula salad. Roasted asparagus or sautéed spinach complements the tart well and adds vibrancy to the dish.
Use the tart to create appetizers like mini tarts or serve it alongside grilled chicken for a light meal. You can add it to a brunch spread or enjoy it with tomato soup for a comforting combination.
Top with a drizzle of balsamic glaze or a sprinkle of fresh herbs like thyme or basil. You can also serve it with a side of pesto for an additional flavor layer and freshness.
Recipe variations
- You can use canned artichokes instead of fresh to save prep time, draining and drying about 400 g for this tart’s filling to keep the texture right.
- Add finely chopped fresh mint and calamint, each about ½ tablespoon, to the ricotta mixture to introduce a subtle essence that complements the artichokes’ flavor.
- Either fresh ricotta or a combination of ricotta and whole milk can be used for the filling; use 1 cup ricotta with 1 cup milk for creaminess.
- If serving more people, double all ingredients; use 10 artichokes, 2 cups ricotta, 2 cups milk, and increase baking time slightly, checking for set filling.
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How to Store?
To keep your artichoke and ricotta tart fresh and delicious, follow these storage tips:
Room Temperature: Place tart in an airtight container. Store at room temperature up to 1 day to maintain crust texture and filling freshness.
Refrigeration: Cover tart with plastic wrap or foil. Store in refrigerator up to 3 days. Reheat gently before serving to retain flavor.
Freezing: Wrap tart tightly in aluminum foil, then place in a freezer container. Freeze up to 2 months. Thaw overnight in fridge before reheating.
Other Recipes You’ll Love
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