Description
A delicious baked ricotta tart featuring fresh artichokes, perfect as a main dish or appetizer.
Ingredients
Scale
- 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