Mariusz Lewandowski
Artichoke and Red Pepper Tart: A Savory Delight for Any Occasion
This Artichoke and Red Pepper Tart is a delightful combination of flaky puff pastry, tender artichokes, and sweet red peppers, all brought together with a rich and creamy filling. Ideal for brunches, picnics, or even a light dinner, this tart is a versatile and delectable dish that will impress your friends and family.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup marinated artichoke hearts, drained and chopped
– 1 red bell pepper, thinly sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup shredded Gruyère cheese
– 3 large eggs
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to fit your tart pan or baking sheet. Transfer the puff pastry to the prepared pan and trim any excess.
3. In a skillet, heat the olive oil over medium heat. Add the sliced red onion and red bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute. Remove from heat and set aside.
4. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, thyme, salt, and pepper.
5. Sprinkle the shredded Gruyère cheese evenly over the puff pastry crust. Arrange the sautéed onion and pepper mixture, along with the chopped artichoke hearts, over the cheese.
6. Pour the egg and cream mixture over the vegetables, spreading it evenly.
7. Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the pastry is golden brown.
8. Remove the tart from the oven and let it cool slightly before serving. Slice and enjoy!
This Artichoke and Red Pepper Tart can be served warm or at room temperature and pairs well with a simple green salad or a glass of crisp white wine.
