Cooking for Luv: Vegetarian + Vegan Recipes
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Artichoke Heart and Sundried Tomato Tart

03 Feb Artichoke Heart and Sundried Tomato Tart

Artichoke Heart and Sundried Tomato Tart
Serves 4
This dish started out as an adaptation of Clotilde Dusoulier's Tomato Tart from The French Market Cookbook. At the height of tomato season, I used gorgeous heirloom tomatoes from the farmers market and devoured several of them over the course of a month. During this time, I also made one for the family I cook for weekly. It was a huge hit, especially with the 10 year old son; except for one thing- he took off all the tomatoes. Since he loves artichokes (what a palette for a kid!), I recently adapted the adaptation for him and the tart turned into something decidedly new but equally as delicious!
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 14 Ounce Jar Artichoke Hearts, sliced lengthwise into 3-4 slices each
  2. 2 Tablespoons Sundried Tomatoes packed in oil, Minced
  3. 1 Whole Wheat Pie Crust (I use Wholly Wholesome)
  4. 2 Small Red Onions, very thinly sliced
  5. 2 Teaspoons Olive Oil, divided
  6. ½ Cup White Wine
  7. 1 Tablespoon Dijon Mustard
  8. 3 Tablespoons Fresh Thyme
  9. 4 Ounces Gruyere, Shredded
  10. 1 Egg, divided
  11. Coarse Sea Salt
Instructions
  1. Brush the edges of crust with egg whites and blind bake your crust in a 325 degree oven (either use pie weights or poke several times all over with a fork to prevent your crust from puffing up) until starts to crisp, about 20 minutes.
  2. In a dry sauté pan over medium heat, cook onions until start to turn golden, about five minutes. Add oil and a pinch of salt and cook additional 5 minutes until color darkens. Stir in white wine and scrape any bits off the bottom of the pan, cooking until liquid evaporated. Stir in mustard and 2 tablespoons thyme and remove from heat to cool.
  3. Remove crust from oven. Once onions are cool, stir in egg and spread mixture on the bottom of the pie crust. Top with shredded gruyere and then top with artichokes. Add sundried tomatoes in a ring around the edge. Brush top of artichokes with olive oil and sprinkle with salt.
  4. Return to oven and cook until edges are golden brown and top starts to turn golden in spots, about 30 minutes.
  5. Let cool to room temperature, garnish with thyme sprigs and serve.
Notes
  1. Vegans, you can omit the egg and cheese (or try a vegan cheese shred) and it will still work, the filling will just be a bit looser.
  2. I am always in too much of a hurry to make my own crusts (plus I am not a fan of most things baking!) but if you love making your own it will definitely elevate the dish- try out Clotilde's recipe for her olive oil tart dough!
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