Artichoke Tart In Walnut Pastry

412 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

8	each	scallions, spring or green onions	chopped
6	ounces	artichoke hearts	marinated
1	cup	light cream
3	large	eggs
1/2	teaspoon	salt
1	cup	flour, all-purpose
1/2	teaspoon	salt
8	tablespoons	butter, unsalted	cold, cut up
1	each	egg
1	each	garlic clove	finely minced
4	tablespoons	butter
1	x	black pepper	ground, to taste
8	ounces	gruyere cheese	grated
1/2	cup	walnuts	toasted, cooled

Directions

Preheat oven to 375 degrees for 10 minutes.

1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl.

3. Sprinkle grated cheese over the bottom of the partially baked crust.

4. Bake 35 minutes until golden and slightly puffy.

Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together.

4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan.

6. Line chilled pastry with large sheet of aluminum foil and fill with

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 136g

Amount per Serving

Calories 412 75% of calories from fat

	% Daily Value*
Total Fat 34.0g	53%
Saturated Fat 18.0g	90%
Trans Fat 0.0g
Cholesterol 182mg	61%
Sodium 436mg	18%
Total Carbohydrate 16.0g	5%
Dietary Fiber 2.0g	7%
Sugars 1.0g
Protein 12.0g	24%

Vitamin A	23%		Vitamin C	7%
Calcium	20%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to lanarkshire

Last Recipes Viewed

Recipe Bite

Tomatoes: Putting the "Tax" in Taxonomy

by Mark R. Vogel

In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the...