How to Make Artichoke Tart

Artichoke Tart Recipe By: American Test Kitchen
Ingredients: Make 12 serving
The filling is relatively thin, so press the dough only ¾ inch up the sides of the tart pan.

Crust:
¾ cup plus 3 tablespoon (4 2/3 ounces) all purpose flour
¼ cup plus 1 tablespoon (1 ¾ ounces) whole wheat flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoon extra virgin olive oil
4 – 6 tablespoon ice water

Filling:
1 (14 ounce) can artichoke hearts, drained
2 ounces goat cheese, crumbled ( ½ cup)
1 teaspoon lemon juice
1 garlic clove, minced
Salt and pepper

Topping:
18 ounces frozen artichoke hearts
Olive oil spray
2 teaspoons extra virgin olive oil
Salt and pepper
1 tablespoon shredded fresh basil

Procedures:
FOR THE CRUST:
  • process all purpose flour, whole wheat flour, sugar, and salt together in food processor until combined. Drizzle oil over flour mixture and pulse until mixture resembles coarse sand, about 12 pulses. Add 4 tablespoons ice water and process until large clumps of dough form and no powdery bits remain, about 5 seconds. If dough doesn’t clump, add remaining 2 tablespoons water, 1 tablespoon at a time, and pulse to incorporate, about 4 pulses. (dough should feel quite sticky).
  • Transfer dough to 9 inch tart pan with removable bottom, pat dough into ever layer, and then press dough up sides of pan into fluted ridges. Lay plastic wrap over dough and smooth out bumps using palm of your hand. Leave plastic wrap on top, place tart pan on large plate, and freeze tart shell until firm, about 30 minutes.
  • Adjust oven rack to middle position and heat oven to 375 degrees. Set tart pan on large baking sheet. Remove plastic from tart pan press double layer of aluminum foil into frozen tart shell and over edges of pan, and fill with pie weights. Bake until tart shell is golden brown and set, 40 to 50 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and carefully remove weights and fol. Let tart shell cool on baking sheet while making filling. Increase oven temperature to 450 degrees.

FOR THE FILLING: process canned artichokes, goat cheese, lemon juice, and garlic together in food processor until smooth, about 1 minute. Transfer to bowl and season with salt and pepper to taste.

FOR THE TOPPING: 
  • Lightly coat frozen artichokes with olive oil spray. Roast artichokes on baking sheet until lightly browned at edges, 20 to 25 minutes, stirring halfway through cooking time.
  • Transfer roasted artichokes to food processor and pulse until coarsely chopped, about 4 pulses. Transfer to bowl, stir in oil, and season with salt and pepper to taste.
  • Spread artichoke cheese filling evenly over tart crust, and then spread roasted artichoke topping over top. (Assembled tart can be covered with plastic wrap and refrigerated for up to 1 day. To serve, remove plastic and proceed as directed.)
  • Bake tart until heated through, 10 to 15 minutes. Let tart cool on baking sheet for 5 minutes, and then sprinkle with basil. To serve, remove outer metal ring of tart pan, slide metal spatula between tart and pan bottom, slide tart onto platter or cutting board, and slice. Serve warm. End.
How to Make Artichoke Tart

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