Artichoke Tart

 Ingredients: For the pastry (2 tarts - 28 cm diameter): 200 grams butter, 200 grams sour cream, 3 egg yolks, 3 cups flour, salt For the filling (for 1 tart - 28cm diameter): 28 pieces cherry tomatoes, 8 pieces artichokes, 10 pieces dried tomatoes, 250 g sheep's cheese, 100 ml sour cream, 3 eggs, pepper, 25 g butter (for greasing the pan), 50 g mozzarella for cooking

I warmly recommend this artichoke tart, a surprisingly beautiful and tasty dish that will delight the taste buds of any gourmet. To achieve the best results, I used artichokes preserved in oil, but for those who prefer to use fresh ingredients, I recommend reading the tips provided by Crista regarding the selection and cleaning of artichokes. This information is essential for achieving a perfect texture and exquisite taste of the dish.

In the meantime, let's get started on the dough! We begin by sifting the flour onto a clean work surface to avoid lumps. We make a well in the center of the flour and add the sour cream, egg yolks, and melted butter, which will provide a rich flavor and a smooth texture. We knead the ingredients well until we obtain a homogeneous dough that easily comes off the hands. If you have a food processor, the process becomes even simpler: add all the ingredients to the bowl of the processor and let it mix until the dough becomes elastic.

Once we have obtained the perfect dough, we grease a baking dish with butter and spread the dough evenly inside it. We place the dish in a preheated oven at 160 degrees Celsius and let the dough bake for 20 minutes until it becomes lightly golden. In the meantime, we prepare the filling. We take the cherry tomatoes, wash them well, and cut them in half. We also take care of the artichokes and sun-dried tomatoes, which we will beautifully arrange on the surface of the tart.

In a bowl, we put the sheep cheese, eggs, and sour cream, then mix well until we obtain a homogeneous, creamy, and delicious mixture. This will form the base of the tart's flavor. We carefully pour the cheese mixture over the tart dough, ensuring it is evenly distributed. We season with freshly ground pepper to add a touch of flavor.

For a perfect appearance and taste, we garnish the tart with grated mozzarella cheese, which will melt in the oven and provide a delicious layer of cheese. We place the dish back in the oven and bake for another 25 minutes at 160 degrees until the cheese becomes golden and appetizing. When the tart is ready, let it cool slightly before slicing. This artichoke tart is perfect both warm and cold, making it ideal for any occasion. I wish you a good appetite and hope you enjoy every bite!

 Tags:  eggs tomatoes unt flour sour cream cheese vegetarian recipes pie