Artichoke Tart In Walnut Pastry
Submitted by Charline
Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.
YIELD
8 servingsPREP
40 minCOOK
60 minREADY
130 minArtichoke tart in walnut pastry is the kind of recipe that turns a plain savory tart into a serious centerpiece. The crust itself does heavy work: ½ cup of toasted walnuts ground into the flour delivers a nutty, slightly sweet base that holds up against the rich artichoke-cheese filling without disappearing.
Gruyère is the right cheese choice. Eight ounces grated and scattered over the partially baked crust melts into a savory mat that anchors the marinated artichoke hearts above. Lesser cheeses (mild cheddar, mozzarella) lack the nutty intensity to stand up to walnut pastry; Gruyère holds its own.
The scallions sweat in butter with garlic before joining the artichokes, building an aromatic foundation that the cream-and-egg custard binds together. Half-and-half (light cream) gives the filling proper body without the heaviness of full cream, ideal for a tart that should slice cleanly into wedges.
Pro Tips
- Toast the walnuts in a dry skillet for 5 minutes before grinding. Untoasted walnuts produce a flat, slightly bitter pastry.
- Blind bake the walnut crust before adding filling. The custard wets the crust during baking, so a partially baked shell prevents the dreaded soggy bottom.
- Drain marinated artichoke hearts thoroughly and pat dry. Wet artichokes weep liquid into the custard and prevent it from setting.
- Let the tart rest 10 minutes after baking before slicing. The custard finishes setting as it cools, and slicing too soon produces watery wedges.
Variations
- Replace Gruyère with sharp Comté or aged Gouda for a more pronounced nutty cheese flavor.
- Add 4 ounces of cooked, crumbled bacon or pancetta for a meatier version perfect as a brunch main.
- Swap walnuts for pecans in the pastry for a slightly sweeter, more buttery crust character.
Ingredients
Directions
Preheat oven to 375℉ (190℃) for 10 minutes.
- Sauté scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl.
- Sprinkle grated cheese over the bottom of the partially baked crust.
- 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.
- 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.
- Line chilled pastry with large sheet of aluminum foil and fill with
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