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Ingredientes
- 2 c. plain flour - (500ml)
- 1 c. lard - (250ml)
- 1 Tbsp. vinegar - (30ml)
- 6 Tbsp. cool water - (90ml)
- 1 x egg Filling
- 2 Tbsp. extra virgin extra virgin olive oil - (30ml)
- 2 x leeks, white part only, thinly sliced
- 2 1/2 c. arugula trimmed - (625ml)
- 1 c. cream - (250ml)
- 2 x Large eggs
- 600 gm canned whole artichoke hearts in brine, liquid removed and halved
- 1/4 c. grated Parmesan Cheese - (60ml) Dressing
- 1 Tbsp. dark molasses - (15ml)
- 1 Tbsp. freshly squeezed lemon juice - (15ml)
- 1/4 c. extra virgin olive oil - (60ml)
Direcciones
- Place the flour and lard in a food processor and using the pulse feature combine till the mix resembles breadcrumbs. Add in the egg, vinegar and water and process carefully till the dough just comes together. Don't over process. The dough shouldn't be a solid mass.
- Remove the dough and place on a lightly floured surface. Gently knead the pastry till it is smooth then wrap it in plastic and chill for 2 hrs.
- Roll out the pastry dough to 3 mm thick on a lightly floured surface. Line a 2.5 cm deep 10x34 cm rectangular tart tin with the rolled out dough. The tin ideally should have a removable base. Trim the edges of the pastry leaving 5mm extra around the edges. Place the tin in the refrigerator for 1 hour.
- Line the pastry with baking paper and fill the tin with dry beans or possibly rice and blind bake for 10 min. Remove the paper and the beans and continue to bake for another 10 min or possibly till the pastry is golden brown and crisp. Cold.
- Filling:Heat the extra virgin olive oil in a skillet and add in leek. Saute/fry over low heat for 20 min till the leek is very soft. Spread this mix over the base of the pastry.
- Place the halved artichoke hearts cut side down on paper towel and let them stand for 5 min.
- Dunk the arugula in a pot of boiling water and refresh in an ice bath. Pat the arugula dry and chop coarsely. Add in Large eggs and cream to the minced arugula and mix well and season to taste.
- Place the artichoke halves upright in two rows on top of the leeks and press them into the base. Pour the egg, arugula and cream mix overtop of the artichokes. The liquid should leave the tops of the artichokes showing.
- Sprinkle the tart with Parmesan Cheese and place in the oven to bake for 30 min or possibly till it has just set.
- Cold on a wire rack for 15 min while it is still in the tart tin.
- Dressing:For the sauce, place the molasses, lemon juice and extra virgin olive oil in a bowl and whisk till it is well combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 555 | |
| Calories from Fat 394 | 71% |
| Total Fat 44.13g | 55% |
| Saturated Fat 16.05g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 100mg | 4% |
| Potassium 248mg | 7% |
| Total Carbs 32.32g | 9% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.45g | 2% |
| Protein 7.91g | 13% |
