Tortino di Carciofi: Italian Artichoke Tart Recipe Guide

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Tortino di Carciofi

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• 9-inch (23 cm) tart pan or pie dish
• Mixing bowl
• Rolling Pin
• Knife
• Cutting board
• Saucepan
• Whisk
• Baking paper
• Weights (like dried beans or rice)
• Oven

Ingredients

  

• Ingredients
• For the Crust:
• 1 ½ cups 190 g all-purpose flour
• ½ cup 115 g unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 3-4 tablespoons cold water
• For the Filling:
• 2 cups fresh artichokes cleaned and sliced thinly (or 1 can/jar of artichokes, drained)
• 1 small onion finely chopped
• 2 cloves garlic minced
• 3 large eggs
• 1 cup 240 ml heavy cream
• ½ cup 50 g grated Parmesan cheese
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Step-by-Step Method
• Prepare the Crust
• Mix Ingredients: In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
• Add Water: Gradually add cold water, one tablespoon at a time, until the dough comes together. It should be slightly sticky but manageable.
• Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the Oven
• Preheat your oven to 375°F (190°C).
• Prepare the Filling
• Sauté the Aromatics: In a saucepan over medium heat, add a little oil. Sauté the chopped onion and garlic until soft and fragrant, about 5 minutes.
• Add Artichokes: If using fresh artichokes, add them to the pan and cook for an additional 5-7 minutes until tender. If using canned, just heat through.
• Season: Stir in lemon juice, salt, and pepper, and set aside to cool slightly.
• Assemble the Tart
• Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your tart pan. Carefully transfer it to the pan and press it into the edges. Trim any excess.
• Blind Bake: Line the crust with baking paper and fill with weights. Bake for 15 minutes, then remove weights and paper and bake for another 5-7 minutes until lightly golden. Remove from oven and let cool slightly.
• Mix the Egg Mixture: In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper.
• Combine: Stir the sautéed artichokes into the egg mixture, then pour it into the pre-baked crust.
• Bake
• Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown. A knife inserted in the center should come out clean.
• Cool and Serve
• Let Stand: Allow the tortino to cool for 10 minutes before slicing.
• Garnish: Sprinkle with fresh parsley before serving.
• Variations
• Vegetarian: This recipe is naturally vegetarian but you can add more vegetables like spinach or bell peppers for added flavor.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Cheese: Swap out Parmesan for other cheeses like feta or mozzarella for a different taste.

Keyword Carciofi, Tortino di Carciofi

Tortino di Carciofi is a delightful Italian dish that highlights the delicate flavor of artichokes. This savory tart is perfect for any occasion, whether as a starter, side dish, or even a light main course. With its flaky crust and creamy artichoke filling, this recipe is sure to impress your family and friends. From my own personal experience, I’ve found that this dish is not only delicious but also a fantastic way to enjoy seasonal vegetables. So, let me show you how I make this scrumptious Tortino di Carciofi.

Notes on What to Expect

When you slice into the Tortino di Carciofi, you can expect a creamy filling packed with artichoke flavor, enveloped in a flaky crust. This dish is perfect for gatherings and pairs well with a fresh salad or a glass of white wine.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Moderate
• Servings: 6
• Calories per Serving: Approximately 250
• Cost of Ingredients: $12-15 (varies based on local prices)
• Cuisine: Italian
• Course: Appetizer/Main Course

Equipment Needed

• 9-inch (23 cm) tart pan or pie dish
• Mixing bowl
• Rolling pin
• Knife
• Cutting board
• Saucepan
• Whisk
• Baking paper
• Weights (like dried beans or rice)
• Oven
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortino di Carciofi  now.

Ingredients

For the Crust:

• 1 ½ cups (190 g) all-purpose flour
• ½ cup (115 g) unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 3-4 tablespoons cold water

For the Filling:

• 2 cups fresh artichokes, cleaned and sliced thinly (or 1 can/jar of artichokes, drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortino di Carciofi  now.

Step-by-Step Method

1. Prepare the Crust

1. Mix Ingredients: In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
2. Add Water: Gradually add cold water, one tablespoon at a time, until the dough comes together. It should be slightly sticky but manageable.
3. Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven

• Preheat your oven to 375°F (190°C).

3. Prepare the Filling

1. Sauté the Aromatics: In a saucepan over medium heat, add a little oil. Sauté the chopped onion and garlic until soft and fragrant, about 5 minutes.
2. Add Artichokes: If using fresh artichokes, add them to the pan and cook for an additional 5-7 minutes until tender. If using canned, just heat through.
3. Season: Stir in lemon juice, salt, and pepper, and set aside to cool slightly.

4. Assemble the Tart

1. Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your tart pan. Carefully transfer it to the pan and press it into the edges. Trim any excess.
2. Blind Bake: Line the crust with baking paper and fill with weights. Bake for 15 minutes, then remove weights and paper and bake for another 5-7 minutes until lightly golden. Remove from oven and let cool slightly.
3. Mix the Egg Mixture: In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper.
4. Combine: Stir the sautéed artichokes into the egg mixture, then pour it into the pre-baked crust.

5. Bake

• Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown. A knife inserted in the center should come out clean.

6. Cool and Serve

1. Let Stand: Allow the tortino to cool for 10 minutes before slicing.
2. Garnish: Sprinkle with fresh parsley before serving.

Variations

• Vegetarian: This recipe is naturally vegetarian but you can add more vegetables like spinach or bell peppers for added flavor.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Cheese: Swap out Parmesan for other cheeses like feta or mozzarella for a different taste.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortino di Carciofi  now.

Tips

• Artichokes: Fresh artichokes can be tricky to clean. If you’re unsure, stick with canned or jarred options for ease.
• Serving: This tart can be enjoyed warm or at room temperature, making it versatile for parties or picnics.

Substitutions for Dietary Needs

• Dairy-Free: Use coconut cream and a dairy-free cheese alternative.
• Egg-Free: Substitute eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg).

Nutritional Information Per Serving

• Calories: 250
• Protein: 7g
• Carbohydrates: 20g
• Fat: 17g
• Fiber: 2g

I hope this guide has made making Tortino di Carciofi seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking.